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Asparagus au gratin with shrimps

Author: Les Cultures de chez nous
Baking 25
Portions 3
Freezing No


  • 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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  • 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