It’s asparagus season! Chef D was in the kitchen this morning cooking up what Emily Vukovic called an “ridiculously good” asparagus, broccoli and cauliflower gratin. Check out the recipe below!
Asparagus Gratin
1-1/2 onion
2 cloves garlic minced
1-1/2 cups sliced Broccoli and Cauliflower
1-1/2 cup chopped fresh Asparagus
1 cup Shredded Bothwell aged Cheddar
1 cup milk
1.5 teaspoons of corn starch
½ cup of bacon bits
1 tbsp butter
For topping:
½ cup panko breadcrumbs
½ cup ground hazel nuts
½ cup breaded fried onions
Directions:
In a fry pan over Medium/high heat add butter and melt. Once melted sauté off
onions and garlic until onions begin to turn translucent. In a Dutch over combine
all ingredients and mix well. In a saucepan combine cornstarch and milk and mix
well. Warm Milk up til it starts to thicken. Pour over vegetable mixture.
Combine all the topping in a bowl and sprinkle over vegetable mixture.
Bake in a Preheated 350 oven for 35 to 40 minutes
