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Roasted Asparagus & Parmesan Gratin

This vegetarian gratin can double as a main course or a hearty side dish. The parmesan gives it a nice kick.

Prep
Cook
Serves 4people
Ingredients
8-10
large tomatoes
3
oz fine breadcrumbs
1
sprig thyme
32
asparagus spears
3
oz parmesan
2
oz vegetable stock
2
oz white wine
10
oz heavy cream
1
tsp spicy mustard
1
small bunch chives
Directions
1.
In a medium-size bowl, mix the breadcrumbs and herbs together. Add the cream and parmesan cheese.
2.
Bring a pot of water to a boil and cook the asparagus for two minutes, then plunge it into cold water. Drain when cool.
3.
Add the wine and vegetable stock to a small pan and simmer for a few minutes, or until only half remains.
4.
Add the cream and mustard, slowly bring back to a boil and simmer again for a few minutes, until the sauce has slightly thickened. Add salt and pepper to taste.
5.
Turn the grill on to high heat and transfer the asparagus to serving plates. Gently pour the cream and breadcrumb mixture over asparagus. Place each plate under the grill until the crumble has browned a little. Serve warm!

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