Asparagus and baby tomato gratin
Skill level: Bit of effort
After a crunchy gratin bake the whole family will love? This creamy bake has a hint of cheese and a hidden layer of breadcrumbs, packed full of tender asparagus spears and little cherry tomatoes. A lovely supper dish on its own with salad but it also makes a delicious accompaniment for fish or chicken. Kids and adults alike will love this crunchy gratin and it’s on the dinner table in under an hour.
- 8 spears asparagus, trimmed and halved
- 100g granary or brown breadcrumbs
- 300ml whole milk
- 300ml double cream
- 3 medium eggs, beaten
- 50g freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 10 cherry tomatoes
For a less rich bake, use all whole milk. Try other vegetable combinations such as fine stem broccoli and mushroom, or baby corn and mini peppers.
- Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Lightly grease a 1l baking dish. Bring a saucepan of water to the boil and cook the asparagus for 1 min. Drain well and leave to cool in cold water.
- Spoon the crumbs into the bottom of the dish. Mix the milk, cream and eggs together and stir in the cheese. Season to taste.
- Putting 3 tomatoes aside, slice the others and lay on top of the bread. Drain and pat dry the asparagus, reserving the tips, chop up the rest of the stems and sprinkle over the tomatoes.
- Pour over the custard mix and put the dish on a baking tray. Bake for 20 mins. Carefully push in the asparagus tips and whole tomatoes and return to the oven to bake for a further 10 mins until puffed up and golden. Serve immediately.