Gratin with asparagus and morels

• Easy - 20 Min

INGREDIENTS (4 SERVINGS)

• 25 g Borde dried morels
• 1 bunch of green asparagus
• 1 onion
• 50 ml white wine
• 30 g butter
• 330 g flour
• 50 cl milk
• 30 g Parmesan cheese (whole or grated)
• Salt and pepper
• 100 g grated Gruyère cheese

PREPARATION

1. Preheat the oven to 180°C.
2. Rehydrate the dried morels in a pot of warm water for at least 15 minutes. Drain them then plunge them into boiling water for 1 minute. Drain.
3. Peel the asparagus and cut into small pieces. Cook in salted water for around 10 minutes. Drain and place in the gratin dish.
4. Chop the onion and fry in butter. Add the morels and deglaze with the white wine. Leave to cook for 10 minutes.
5. Make your béchamel sauce: melt the butter in a saucepan and add the flour, stirring with a whisk.
6. Add the milk gradually, stirring constantly until the béchamel sauce thickens, then finish with the Parmesan.
7. Season with salt and pepper.
8. In the gratin dish, spread the pan-fried onion and morel mushrooms over the asparagus and pour the béchamel sauce on top.
9. Sprinkle with the grated Gruyère and place the gratin in the oven for around 30 minutes.