Asparagus Gratin with Semolina and Wild Garlic
Prep: 20min
|
Servings: 4
|
Cook: 15min
A fresh asparagus gratin featuring semolina and wild garlic, a delightful dish from the sprout vegetable category. Try this recipe and many others from Spoonsparrow!
Ingredients
- 1 kg white asparagus
- Salt
- 100 g wild garlic
- 4 tbsp olive oil
- 50 g sunflower seeds
- 50 g freshly grated Parmesan
- 100 g durum wheat semolina
- 250 ml vegetable broth
- black pepper (ground)
- 150 g shredded Gouda
Instructions
-
1.
Peel the asparagus and simmer the spears in salted water for about 15 minutes, until just tender.
-
2.
Preheat the oven to 180°C (356°F) with both fan and conventional heat.
-
3.
Rinse the wild garlic, trim it, and blanch briefly in salted water. Shock in ice water, drain well, then finely puree with olive oil. Mix in sunflower seeds, Parmesan, semolina, and vegetable broth; season with salt and pepper. Divide into four small baking dishes.
-
4.
Top with asparagus spears and sprinkle shredded Gouda on top. Bake for 10-15 minutes until golden and bubbly.
