White Asparagus Gratin with Sourdough Crust

White asparagus is one of my all time favourite vegetables – it’s the perfect mix of tender and sweet, yet is robust enough to hold itself in this healthier parmesan gratin, topped with a crunchy rye sourdough crust. If you can’t get your hands on it, don’t fear! This recipe calls for jarred white asparagus which you can generally find at any good food providore or grocer, however, do feel free to use good old regular green asparagus. This recipe is slightly lighter than traditional gratin, yet still super cosy and comforting on a cool evening. A perfect excuse to use up that stale bread or whatever veg you have lying around.

Lunch

Dinner

Quick Sticks

Serves 3-4

Prep Time 7 Mins

Cook Time 30 Mins

Method

1
Preheat the oven to 200 degrees celsius and set aside a medium deep 8 x 8 baking dish.
2
Add the bread to a food processor and blitz until you form a rough crumb. Transfer to a large mixing bowl along with the parsley, half the garlic, 3 tablespoons of the parmesan and 1 tablespoon of olive oil. Season with a little salt and pepper, then toss well and set aside.
3
Place the broccolini, brussels sprouts, peas, remaining olive oil and little salt in the baking dish. Toss well, then lay the white asparagus on top.
4
Heat a small saucepan over a medium heat. Add the butter, thyme, rosemary and the remaining garlic. Once the garlic begins to colour, add the almond milk, lemon zest, the remaining parmesan and season with a little salt and pepper. Mix well and bring up to a low simmer before immediately turning off the heat.
5
Pour the liquid mixture over the vegetables, then top generously with the sourdough crumb.
6
Place into the oven for approximately 25-30 minutes, or until the vegetables are tender and the crust is golden and crispy. Let stand for 5 minutes, then divide and serve with a simple side salad if desired.