Gratin Of White Asparagus

1. 1

   Preheat the oven to 450u00b0F (convection oven to 425u00b0F). Brush a copper or ceramic gratin dish with a little of the melted butter.

2. 2

   Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.

3. 3

   Now put the creme fraiche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.

4. 4

   Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.

5. 5

   Pour the mustardy creme fraiche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.