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Vegetarian
Recipes - Asparagus and Almond Gratin Recipe
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Asparagus
and Almond Gratin Recipe
Ingredients
Serve
6
-
14 oz/400 g
asparagus tips
-
1 zucchini/courgette,
thinly sliced
-
6 tbsp
freshly grated Parmesan cheese
-
salt and
freshly ground black pepper to taste
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2 tbsp
butter, melted
-
6 large egg
yolks
-
2/3 cup/150
ml heavy/double cream
-
4 tbsp
slivered almonds
Method:
-
Preheat the
oven to 400°F/200°C/gas 6. Butter a baking dish.
-
Cook the
asparagus in a large pot of salted, boiling
water fr 10 minutes, or until almost tender.
drain and coarsely chop.
-
Arrange the
asparagus and zucchini in layers in the prepared
baking dish.
-
Sprinkle each
layer with Parmesan and season with salt and
pepper. Drizzle with the melted butte.
-
Beat the egg
yolks and cream in a bowl until well blended.
Pour the mixture over the vegetables.
-
Sprinkle with
the almonds. Bake for 10-15 minutes or until set
and lightly browned. Serve hot.
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