Appears in Cook's Country April/May 2011
Asparagus can taste as bright and sunny as a spring afternoon. So why do so many gratins load it up and bog it down with masses of cream and cheese?
Rather than cook our Asparagus Gratin in a cheesy sauce, we opted to cook the two aspects separately and combine them at the end. We initially turned to gruyére cheese, a classic element in gratin dishes, but it caused our sauce to be sligh...