Asparagus and mushroom gratin

• Vegetarian

• Produce

  • 1 lbs Asparagus
  • 1 handful Dill, Fresh
  • 1 Garlic clove
  • 1 lbs Mushrooms
  • 6 Spring onions

• Baking & Spices

  • 1 Nutmeg
  • 1 Salt & black pepper

• Bread & Baked Goods

  • 1/4 cup Garlic bread crumbs, toasted

• Dairy

  • 1/2 cup Creme fraiche
  • 1/2 cup Gruyere cheese, grated
  • 1/4 cup Parmesan cheese

Found on viktoriastable.com

Description

Ingredients

• 1 lbs mushrooms
• 1 lbs asparagus
• ½ cup crème fraîche
• 1 garlic clove, minced
• 6-7 spring onions
• ¼ cup toasted garlic bread crumbs
• ¼ cup Parmesan cheese
• ½ cup grated Gruyere cheese
• salt & black pepper
• freshly grated nutmeg
• a handful of fresh dill

Directions

• Preheat oven to 400 °F
• Saute mushrooms in 1 tbs of olive oil, with a good pinch of salt and black pepper for 6-7 minutes.
• Blanche the asparagus in boiling water for 3 minutes, then drain and put in cold water.
• Mix creme fraiche with the minced garlic, black pepper and salt.
• Mix breadcrumbs with Parmesan cheese.
• Layer the bottom of a shallow baking dish with all of the sauteed mushrooms.
• Sprinkle half of the crème fraîche sauce, top with half of the breadcrumb + Parmesan mix, and half of the spring onions, salt and freshly grated nutmeg.
• Start the second layer by arranging all of the asparagus tightly next to each other on top, add the rest of the crème fraîche, sprinkle the rest of the Parmesan + breadcrumbs, spring onions, and all of the Gruyere cheese. Finish with another dusting of nutmeg.
• Bake at 400°F for 15-20 minutes, or until the top is golden brown. Serve warm, with chopped fresh dill on top.