Recipe

Asparagus gratin with wild garlic

Asparagus gratin with wild garlic, Valais, Switzerland

Preparation

  1. Preheat the oven to 200°C.
  2. Peel the asparagus then cook it in boiling salted water for about 20 minutes.
  3. Set aside 500ml of the asparagus cooking water.
  4. Cut the asparagus into sticks of about 4cm.
  5. Using a pair of scissors, cut the wild garlic into thin strips.

 

For the velouté sauce:

  1. Melt the butter gently in a saucepan, add the flour and heat thoroughly without browning.
  2. Add the asparagus water and wait for the sauce to thicken, stirring constantly.
  3. Finally, add the cream and simmer for a few minutes.

 

For the gratin:

  1. Pour the asparagus, wild garlic and sauce into a gratin dish.
  2. Bake in the oven at 200°C for 30 minutes or until golden brown.

Recipe: Elena Boson, chef at Le Chavalard restaurant in Fully

Asparagus gratin with wild garlic, Valais, Switzerland Preheat the oven to 200°C. Peel the asparagus then cook it in boiling salted water for about 20 minutes. Set aside 500ml of the asparagus cooking water. Cut the asparagus into sticks of about 4cm. Using a pair of scissors, cut the wild garlic into thin strips.