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Asparagus
Asparagus au gratin with shrimps
Author:
Les Cultures de chez nous
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Preparation
Baking
25
Portions
3
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1/3 package of 250 gr (1 cup) of Les Cultures de chez nous sliced leeks
2 asparagus packages
125 to 180 ml (1/2 to 3/4 cup) of countryside style cream
3 eggs
10 ml (2 teaspoons) of finely chopped garlic (optional)
60 to 80 ml (1/4 to 1/3 cup) of finely chopped fresh tarragon
340 gr (1 package) of frozen thawed and cooked shrimps
340 gr (1 1/2 package) of grated commercial cheese
1 pinch of paprika
Diced tomatoes
Fresh basil leaves (optional)
Salt and pepper up to taste
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Asparagus au gratin with shrimps
From
Sep 27
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Jan 01
Preparation
In a steamer, steam Les Cultures de chez nous sliced leeks and asparagus for 3 to 4 minutes.
Meanwhile, pour cream in a bowl (use enough cream to cover the bottom of the gratin plate). Add eggs and scramble with a whisk. Add garlic, if desired, and tarragon. Salt and pepper.
Cover bottom of a square gratin plate with layers of asparagus (set eight or nine). Spread with shrimps. Lay two more layers of asparagus and shrimps. Cover with leeks.
Pour eggs mixture in the plate. Spread with cheese and spray paprika.
Oven bake at 400 °F (200 °C) for 25 minutes or until it browns.
Cool down for 4 to 5 minutes.
With a spatula, lift the gratin and set into a serving plate.
Garnish periphery with diced tomatoes and top with fresh basil if disired.
Chef's notes
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