The follow-up to yesterday’s post about asparagus is that one of my children has turned picky on me. He’s decided that he doesn’t like asparagus grilled. To say that we had leftover asparagus from when I threw a couple bunches on the grill would be an understatement. (You know that I like to grill or roast once, and then use the bounty throughout the days ahead…) So, I turned the grilled asparagus into individual gratins. Down the little hatch the asparagus went. This makes an upscale side…or if you recently viewed Food Inc. and are thinking whipping up more meatless meals for your family sounds like a good thing, this one is a winner when it comes to simple, seasonal vegetarian entrees.
(makes 8-10 individual gratins)
2 bunches of grilled asparagus
Hearty handful of fresh spinach (optional)
¼ cup of whole milk
¾ cup of shredded cheese (I used Gruyere, but any cheese will work)
Assuming you already have grilled asparagus, cut off the asparagus tips, and reserve for later. (Otherwise, please grill your asparagus and then continue with the recipe.) Place asparagus stalks in your Cuisinart, add milk, eggs, shredded cheese and spinach (if you’re adding it) and blend until pureed.
Preheat oven to 375. Brush 8 to 10 individual ramekins with a bit of olive oil. Fill the ramekins with asparagus/egg mixture. Leave as is if your child likes their food smooth. Otherwise, it’s nice to top them with the reserved asparagus tips for some texture, and sprinkle them with a bit more shredded cheese. Bake for 25-30 minutes, or until golden brown on top.
We ate 4 the evening I made them, and then I stored the remaining ones in the fridge. They sunk down a bit, so weren’t quite as pretty, but they still tasted great reheated on days ahead.