Asparagus Gratin with Cheese Foam

A more wonderful asparagus recipe:

Peel the asparagus spears. Put in boiling salted water with zucher and butter form. Bubble for 10 minutes. Drain in a colander, reserving the broth.

Heat butter. Add a quarter of a liter of hot asparagus stock and the whipped cream, stirring with a whisk. Cook for 5 minutes. Remove from heat.

Separate the eggs. Add the egg yolks to the sauce. Season to taste with salt and freshly ground pepper.

Place asparagus spears in an ovenproof dish and coat with sauce. Beat the egg whites until very stiff. Stir in the cheese thoroughly. Season with freshly ground nutmeg. On the dish form. Bake in the oven at 200 °C (gas mark 3) for about 30 minutes until golden brown.

Serve with potato croquettes or bread.

* Cma

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