Light enought o serve as a summer appetizer, and hearty enough for an autumn side dish, this gratin is creamy, tender and filled with the robust flavor of gruyere and asparagus spears. Experience all the flavor of homemade...without all the work. Serves 6 to 8.
Ingredients
Pateurized eggs, heavy cream, gruyere cheese, asaragus tips and cuts, salt, nutmeg, and pepper
Cooking Instructions
Thaw 4 to 6 hours in the refrigerator, then allow to come to room temperature for about one hour. Preheat oven to 350 degreesfor at least 10-15 minutes before cutting. Then slice into wedges. Lovely as an appetizer when sliced into 1/2 inch wedges or as a side dish in 1 inch wedges.
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