White Asparagus Gratin
Total time: 45 minutes Ingredients:
10 white or violet asparagus spears, peeled
1 1/2 tbs butter
1 1/2 tbs flour
1 tsp Dijon-style mustard
1 cup (8oz, 240ml) milk
3 tbs Greek yogurt or sour cream
1 tsp tarragon
1/4 cup (1oz, 30gr) Gruyère cheese, shredded
1 1/2 oz (45gr) bacon, chopped, fried until crisp
Bring a large pan of water to boil and blanch the asparagus for 5 minutes, 8 minutes if thick.
Drain and place in a baking dish just large enough to hold them in a single layer.
In a small saucepan, melt butter.
Add flour and cook, stirring with a whisk or fork.
Slowly add milk, stirring constantly until you have a thick sauce.
Stir in mustard.
Remove from heat.
Take 1/2 cup of the sauce and refrigerate the rest for another use.
Stir tarragon and yogurt into the 1/2 cup sauce
Pour sauce over asparagus.
Sprinkle with cheese, then top with bacon
Bake, 400F (200C) for 15 minutes, until the sauce is browned and bubbly.
Remove, divide onto 2 plates and serve.