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jeudi 4 juillet 2024

Asparagus and mushroom gratin



- 1 bunch asparagus, trimmed

- 8 ounces mushrooms, sliced

- 2 tablespoons butter

- 2 tablespoons all-purpose flour

- 1 cup milk

- 1 cup shredded cheese (such as Gruyere or Swiss)

- Salt and pepper to taste

- 1/4 cup breadcrumbs

- 2 tablespoons grated Parmesan cheese


1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.

2. Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until just tender. Drain and set aside.

3. In a skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.

4. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes, then gradually whisk in the milk until smooth and thickened.

5. Stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste.

6. Arrange the blanched asparagus in the prepared baking dish. Pour the mushroom sauce over the asparagus.

7. In a small bowl, mix together the breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the gratin.

8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

9. Serve the gratin hot as a side dish or a light meal. Enjoy!

This dish pairs well with a fresh green salad or some crusty bread.

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