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 5 dl of the asparagus cooking water.
  4. Cut the asparagus into sticks of about 4 cm.
  5. Using a pair of scissors, cut the wild garlic into thin strips.

 

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.

 

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 restaurant Le Chavalard, 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 5 dl of the asparagus cooking water. Cut the asparagus into sticks of about 4 cm. Using a pair of scissors, cut the wild garlic into thin strips.