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Asparagus and Mushroom Gratin
Difficulty Level Easy
After making my pickled asparagus last week I was left with a huge container of the end bits that didn't fit into my pint jars. This was the perfect opportunity to make a dish where the asparagus didn't need to be pristine and gorgeous and it was already cut into little pieces. This is just one easy way to use it up, but you could also make an asparagus risotto or frittata or toss it into a sitr-fry. Later this week I'll give you a soup recipe using the ends as well.
I made this for a light supper, but it would make a very nice brunch dish to serve to guests. Because it bakes for such a long time, you could have it in the oven and the kitchen cleaned up before your company arrives. To complete the meal add a salad and maybe some Cheese and Chive Biscuits that I'll be telling you about tomorrow.
INGREDIENTS
| 1 lb | asparagus |
| 2 tsp | butter |
| 2 | onions, chopped |
| 6 cups | thickly sliced mushrooms |
| 1/3 cup | unbleached all-purpose flour |
| 3 | eggs |
| 1 1/2 cups | 1% or 2% milk |
| 1 tsp | Dijon mustard |
| 1/2 tsp | salt |
| pinch each cayenne pepper and grated nutmeg | |
| 1 cup | light Swiss-style cheese |
PREPARATION:
- Snap ends off asparagus; cut stalks into 1 inch pieces. In a saucepan of boiling water, cook asparagus until tender crisp, about 3 minutes. Drain and cool in cold water; dry and set aside.
- In nonstick skillet, melt butter over medium high heat; cook onions, stirring occasionally, for five minutes. Add mushrooms; cook stirring often, until browned, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Remove from heat.
- In a large bowl, beat eggs lightly; whisk in milk, mustard, salt, cayenne and nutmeg. Add onion ixture, asparagus and half of the cheese. Pour into greased 11 x 7 inch baking dish. Sprinkle with remaining cheese. Bake in 350F oven for 45 to 55 minutes or until set. Broil for 2 minutes.
From New Light Cooking by Anne Lindsay
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