Asparagus gratin (brennan)

Ingredients

Quantity		Ingredient
		Baguette slices
		Garlic cloves
		Olive oil
		Steamed asparagus spears
		Salt
		Pepper
		Thyme
		Bechamel sauce
		Butter
		Fine breadcrumbs
		Grated parmesan cheese

Directions

Line a gratin dish with a layer of toasted, garlic- rubbed baguette slices.

Drizzle with a little olive oil. Top with steamed asparagus spears seasoned with salt, pepper and thyme. Pour bechamel sauce over all and top with dots of butter, fine breadcrumbs and grated Parmesan cheese. Bake at 400 degrees for about 20 minutes, or until the top is golden and bubbly. Finish under a broiler if desired.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com and Busted by Hanneman

Recipe by: Georgeanne Brennan

Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998

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