May 7, 2015

Asparagus Gratin Recipe

An easy recipe for this most English of seasonal veg

By In Recipes
One thing I’ve never contemplated growing down the allotment is asparagus. Perhaps it is because it needs dedicated and carefully prepared beds in which to reside? Any patch of empty earth risks an invasion of the Allotment Police! I’ve never been tempted to grow it even though, as a perennial, it will keep on giving for 15 years or so. The very thought of having to really prepare the ground for it is perhaps the reason.

“The time and effort you put into conditioning the soil will determine the success of your crop. Asparagus needs soil that is rich, well drained, sandy and completely free of weeds”

I think I’m fully content to rely on Able and Cole sending me a bundle during that six/eight week season. I created a gratin recipe last weekend that basically came about after the regular weekend fridge clear out. Eggs… parmesan… a tub of ricotta I’d forgotten what I originally intended to use for… and a lemon.

asparagus

Asparagus Gratin Recipe

Asparagus Gratin
Serves 2
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 250g Ricotta
  2. 50g Parmesan Cheese
  3. 2 large eggs
  4. 325ml milk
  5. 8 spears of Asparagus
  6. fresh thyme leaves
  7. lemon rind
  8. seasoning
Instructions
  1. Set oven to 180C. Combine ricotta, parmesan, eggs, milk, lemon rind and seasoning.
  2. Break off the woodier portion of the asparagus and discard.
  3. Pour mixture into individual dishes long enough to take the asparagus spears.
  4. Lay the prepared spears on top of the mix and bake for about 45 minutes.
  5. Serve with a scattering of thyme leaves on top with some crusty bread on the side.
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Wine for Asparagus

And what wine to match this Asparagus Gratin Recipe? A selection of wine matches are on Spittoon…

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