Le Gratin d’Asperges from Goose Fat & Garlic: Country Recipes from South-West France by Jeanne Strang
Wash and scrape the asparagus, keeping only the tender tips (use the stalks to flavour a soup) and cut these into 3 cm (1¼ in) lengths. Heat half the butter in
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Ingredients
- 60 g (2 oz) grated cheese
- salt, pepper, nutmeg
- 575 ml (1 pt) béchamel sauce
- 175 g (6 oz) salt belly of pork or 1 slice of jambon de campagne, cubed
- 750 g (1½ lb) asparagus tips
- 60 g (2 oz) butter
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