Asparagus season is the most beautiful time of the year.
Whether green, purple or white asparagus, boiled, fried or raw, I don't care!
Give it to me, because asparagus is also allowed on my plate every day.
So over the years of my asparagus love, I've been cooking more and more recipes and I'm always open to new ideas. The great thing about this vegetable is its versatility. And indeed, asparagus can develop very different flavours depending on how it is prepared.
In the following recipe, I would like to present you with a very simple, but all the more aromatic version of the classic "potato gratin" - with green asparagus and fresh herbs.
It goes very well with a white asparagus salad (you can find it under the heading "Salad").
Ingredients for 4 people:
- 700 gr green asparagus
- 500 gr mainly waxy potatoes
- 300 ml cream
- 1 egg
- 2 scoops of the best mozzarella you can find
- 1/2 tbsp fresh thyme (or more if you like)
- 1 tsp fresh oregano
- 1 clove garlic, finely grated
- salt, pepper
Preparation:
Heat the oven to 170 degrees convection.
First wash the green asparagus and break off the lower ends to remove the woody ends. Cut the asparagus into slightly slanted, thin slices (approx. 2 mm thick), dividing the heads only once diagonally.
Then peel the potatoes and also cut or slice them into even, thin slices. For the potatoes, we recommend using a slicer. This will cut the slices into a nice, uniform thickness.
Now prepare the cream and herb mixture: put the cream in a cup, mix with enough salt (potatoes can take a lot), pepper, garlic, the chopped herbs and the egg. This works best with a fork so that the egg also combines well with the cream.
Mix the asparagus with the potatoes and 2 tbsp olive oil in a bowl.
Place in a baking dish and pour over the cream and herb mixture.
Flatten the vegetables evenly with your hand and make sure that everything is soaked with the cream.
Cover the casserole dish with a lid or aluminium foil and place in the oven for at least 40 min.
After approx. 20-25 min, remove the cover and top the gratin with the mozzarella. Now the gratin should no longer be covered so that it takes on colour and becomes a little crispy on the surface.
As soon as the cheese is nicely browned, test it with a sharp knife. If it pierces easily, the gratin is ready. Leave to cool for 10 minutes before serving.
Of course, the gratin also goes well with a nice piece of roast beef or veal chop. But in fact it is also a great vegetarian main course on its own, add a salad and you're done.
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