Asparagus au gratin with shrimps
15
25
3
No
Ingredients
- 1/3 package of 250 g (1 1/2 cups) 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
Preparation
Side-by-side mode- 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.
