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Asparagus
GratinThis recipe is from Anne Lindsay's New
Light Cooking, Ballantine Canada, copyright Anne Lindsay, published here with
her permission (also published in Canadian Living's Best Vegetarian Dishes,
Ballantine Books)
- 2 tsp butter
- 2
onions, chopped
- 6 cups thickly sliced mushrooms
- 1/3 cup all-purpose
flour
- 1 lb asparagus
- 3 eggs
- 1 1/2 cups 1% milk
- 1 tsp Dijon
mustard
- 1/2 tsp salt
- Pinch each cayenne pepper and grated
nutmeg
- 1 cup shredded Swiss cheese
In nonstick skillet, melt
butter over medium-high heat; cook onions, stirring occasonally, for 5 minutes.
Add mushrooms; cook, stirring often, for about 8 minutes or until lightly
browned. Sprinkle with flour; cook, stirring, for 1 minute. Remove from
heat.
Meanwhile, snap ends off asparagus;
cut into 1-inch pieces. In saucepan of boiling salted water, cook asparagus for
about 3 minutes or until tender-crisp. Drain and refresh under cold water;
drain again. Set aside.
In large bowl, beat
eggs lightly; whisk in milk, mustard, salt, cayenne and nutmeg; add onion
mixture, asparagus and half of the Swiss cheese.
Pour into greased 11- x 7-inch baking dish, smoothing top.
Sprinkle with remaining cheese. Bake in 350F oven for 50 to 60 minutes or just
until set. Broil for 2 minutes. Makes 8 servings.
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