Asparagus gratin with wild garlic

  • Category

    Main Course

  • Difficulty


  • Nutritional value / pers.

    295 kcal

  • Total time

    70 min

  • Preparation time

    40 min

  • Cooking time

    30 min

Ingredients (4 people)


  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.


  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 by: Elena Boson, Chef at restaurant Le Chavalard, Fully

Wine suggestion

Petite Arvine