Endive and Asparagus Gratin RecipeOrigin: Belgium Period: Traditional |
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This is a classic Belgian dish, originally made with hop shoots that's been adapted to be cooked with asparagus. Ingredients
12 large chicory leaves, washed 
Endive and Asparagus Gratin Preparation:Method:Wrap each piece of cheese in a ham slice half then place in the centre of an endive leaf. Set these in a buttered gratin dish. Meanwhile, bring a pan of salted water to a boil and use to blanch the asparagus for 2 minutes. When ready, drain and set aside until cool enough to handle then sprinkle over the chicory. Now melt the butter in a non-stick pan then stir-in the flour until you have a smooth paste. Cook this for about 2 minutes before slowly adding the milk, whisking all the while, until you have a smooth sauce. Bring to a simmer and cook until just thickened. Pour the sauce over the contents of the gratin dish then place in an oven pre-heated to 170°C and bake for about 40 minutes, or until the sauced is bubbling and lightly browned and the cheese has melted. Serve hot. |
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