Asparagus Peach Gratin

Ingredients

• 1.5 kg white asparagus
• Salt
• 3 tbsp butter
• 1 lemon slice
• 2 bunches spring onions
• 2 slices white bread
• 2 peaches (or nectarines)
• 125 ml white wine
• 200 g freshly grated Emmental cheese

Instructions

1. 1.

   Wash, peel, and trim the ends of the asparagus. Cook in boiling salted water with a pinch of sugar, 1 tbsp butter, and lemon slice for about 10 minutes until just firm.

2. 2.

   Clean and wash the spring onions, then cut them diagonally into 3–4 cm long pieces. Blanch in boiling salted water for 1 minute, drain, rinse with cold water, and let dry. Dice the white bread into small cubes.

3. 3.

   Briefly blanch the peaches, peel, halve, remove pits, and slice into thin strips. Sauté the peach slices briefly in 1 tbsp hot butter.

4. 4.

   Grease a large baking dish.

5. 5.

   Distribute asparagus and spring onions in the greased dish, intersperse with peach strips, and drizzle with wine. Mix cheese with bread cubes and remaining butter (in small flecks) and sprinkle over the top. Bake in a preheated oven at 200°C (middle rack) for about 15 minutes until gratinated.