Recipe: Asparagus-tomato gratin

Food & Entertaining - Recipes

clip this

E-mail It

By: Swissmar

Photography by: Swissmar

0 comment

Healthy, fast and easy to make, this recipe for asparagus-tomato gratin is a sure winner for dinner.

Previous
Page 1 of 1
Next

This recipe is meant to be made in individual raclette trays (called coupelles). It's fun for people to arrange ingredients in their own trays, especially if they want to indulge individual cravings.

Advertisement

2 lb asparagus
3/4 cup sun-dried tomatoes in oil (4 1/2 oz)
3 tbsp breadcrumbs
3 1/2 oz freshly grated Parmesan cheese
1 lb boiled potatoes
Salt and freshly ground pepper

Prep time: 25 minutes
Cooking time: 10 minutes
Calories/serving: About 325

1 Bring salted water to a boil. Rinse asparagus. Peel bottom third of stalks and cut off woody ends. Boil asparagus in salted water for 3 minutes. Rinse under cold water and drain well.

2 Drain tomatoes, reserving oil, and cut into strips. Cut asparagus on angle into 1-inch lengths. Combine asparagus, tomatoes and reserved oil.

3 Combine breadcrumbs and Parmesan. Slice potatoes and divide evenly among raclette cooking trays. Season with salt and pepper to taste. Top with asparagus mixture. Sprinkle with breadcrumb mixture. Cook under heating element for 8 to 10 minutes.

Makes 4 servings

Read more in Food & Entertaining and Recipes