Chamosard asparagus gratin
Category
Main Course
Difficulty
Intermediate
Nutritional value / pers.
693 kcal
Total time
105 min
Preparation time
45 min
Resting time
60 min
Ingredients (4 people)
Preparation
Preheat the oven to 190°C.
Thinly slice the onions and leeks, peel the carrots and cut them into rounds.
Brown the onions, carrots and leeks in a pan with the butter for 5 to 7 minutes.
Peel the asparagus, then dice it into 4cm pieces.
Cook the asparagus tips for 2 minutes in boiling water, then set aside.
Add the asparagus pieces to the other vegetables, season with salt and pepper and deglaze with the Johannisberg. Leave to reduce for 2 to 3 minutes, then set aside.
Peel the potatoes and cut them into 2cm-thick slices.
Pluck the leaves from the rosemary sprigs and finely chop them.
Pour the milk and cream into a casserole and heat for 1 to 2 minutes, then season with salt and pepper. Add the chopped rosemary and the potato slices and leave to simmer over a gentle heat for 20 minutes, stirring from time to time to keep it from burning.
Add the vegetables to the mixture and pour into a gratin dish. Garnish with the tomatoes, cheese, and asparagus tips.
Put the dish in the oven and cook for 20 minutes at 190°C.
Recipe by: François Bernard et Jean-Blaise Gollut, Maison des Résistants, Chamoson
Suggestion
Makes a wonderful accompaniment to a St André smoked ham.
Wine suggestion
Johannisberg