Asparagus gratin with wild garlic

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.