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

• 2 tbsp butter, melted

• 6 large egg yolks

• 2/3 cup/150 ml heavy/double cream

• 4 tbsp slivered almonds

Method:

1. Preheat the oven to 400°F/200°C/gas 6. Butter a baking dish.

2. Cook the asparagus in a large pot of salted, boiling water fr 10 minutes, or until almost tender. drain and coarsely chop.

3. Arrange the asparagus and zucchini in layers in the prepared baking dish.

4. Sprinkle each layer with Parmesan and season with salt and pepper. Drizzle with the melted butte.

5. Beat the egg yolks and cream in a bowl until well blended. Pour the mixture over the vegetables.

6. Sprinkle with the almonds. Bake for 10-15 minutes or until set and lightly browned. Serve hot.