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

Instructions:

  • 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.