Asparagus and Potato Gratin

As you may have noticed, I cook frequently with asparagus. I just love them (mind you, I am a huge veggie lover in general) - green or white ones, though some people find the white ones too bitter, and yes, they are also more expensive and harder to find! These great vegetables are so versatile and extremely nutritious . I use them in soups, on their own, with other vegetables, in stews and even eat the green variety raw. I do tend to prefer the thicker stalked ones, but the thin ones do make lovely presentations.

Here is another easy, nutritious recipe for you to try !

Asparagus and Potato Gratin
Time: 25 mins
Effort: Easy
Serves: 2-4

2 bunches green asparagus, washed & ends trimmed off
4 baby or new potatoes
2 tbsp butter plus 1 tsp
1 cup heavy cream
1/2 cup plain toasted breadcrumbs
1/4 cup grated cheese such as Romano, Gruyere or Parmesan
Salt and fresh ground pepper

Heat oven to 400o. Butter a medium sized baking dish with the 1 tsp butter. Steam or boil the potatoes until tender. Strain and set aside. Steam asparagus until crisp or "al dente". Lay the asparagus spears neatly on the bottom of the baking dish, then place thick slices of potatoes on top. Drizzle with cream then sprinkle breadcrumbs and cheese over the top along with the salt and pepper. Dot the top with bits of butter (2 tbsp) and bake until the top is nicely browned.