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Asparagus mushroom gratin - layers of mushrooms, crème fraîche, and asparagus, dotted with Gruyère and Parmesan cheese, and lots of fresh herbs - a taste of spring in your mouth! | www.viktoriastable.com

Asparagus and mushroom gratin

Asparagus mushroom gratin - layers of mushrooms, crème fraîche, and asparagus, dotted with Gruyère and Parmesan cheese, and lots of fresh herbs - a taste of spring in your mouth! 

Course Main Dish, Side dish / Vegetarian, Side dish/Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 349 kcal
Author Viktoria

Ingredients

  • 1 lbs mushrooms
  • 1 lbs asparagus
  • 1/2 cup crème fraîche
  • 1 garlic clove, minced
  • 6-7 spring onions
  • 1/4 cup toasted garlic bread crumbs
  • 1/4 cup Parmesan cheese
  • 1/2 cup grated Gruyere cheese
  • salt and pepper
  • freshly grated nutmeg
  • a handful of fresh dill

Instructions

  1. Preheat oven to 400 °F.

  2. Saute mushrooms in 1 tbs of olive oil, with a good pinch of salt and black pepper for 6-7 minutes.
  3. Blanche the asparagus in boiling water for 3 minutes, then drain and put in cold water.
  4. Mix creme fraiche with the minced garlic, black pepper and salt.
  5. Mix breadcrumbs with Parmesan cheese.
  6. Layer the bottom of a shallow baking dish with all of the sauteed mushrooms.

  7. Sprinkle half of the crème fraîche sauce, top with half of the breadcrumb and Parmesan mix, and half of the spring onions, salt and freshly grated nutmeg.

  8. Start the second layer by arranging all of the asparagus tightly next to each other on top, add the rest of the crème fraîche, sprinkle the rest of the Parmesan and breadcrumbs, spring onions, and all of the Gruyere cheese. Finish with another dusting of nutmeg.

  9. Bake at 400° F for 15-20 minutes, or until the top is golden brown. Serve warm, with chopped fresh dill on top.

Recipe Notes

Use two small baking dishes, about 6-7 inches long and 3-4 inches wide, or a bigger dish, double the size.