Endive and Asparagus Gratin

Endive and Asparagus Gratin is a traditional Belgian recipe for a classic accompaniment of endives filled with cheese and ham, topped with asparagus (though traditionally made with hop shoots) and cooked in a white béchamel sauce. The full recipe is presented here and I hope you enjoy this classic Belgian version of: Endive and Asparagus Gratin.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

Rating:

Tags : Pork Recipes Milk Recipes Cheese Recipes Baking Recipes Belgium Recipes

This is a classic Belgian dish, originally made with hop shoots that's been adapted to be cooked with asparagus.

Ingredients:

12 large chicorychicory (Belgian endive) leaves, washed
6 slices smoked ham, halved
12 wedges Trappist style cheese (eg Chimay, Port Salut)
120g pencil-thin asparagus, cut into 1cm lengths
3 tbsp unsalted butter
3 tbsp flour
350ml milk
salt and black pepper, to taste

Method:

Wrap each piece of cheese in a ham slice half then place in the centre of an endive leaf. Set these in a buttered gratin dish.

Meanwhile, bring a pan of salted water to a boil and use to blanch the asparagus for 2 minutes. When ready, drain and set aside until cool enough to handle then arrange on top of the chicory covered ham and cheese parcels.

Now melt the butter in a non-stick pan then stir-in the flour until you have a smooth paste. Cook this for about 2 minutes before slowly adding the milk, whisking all the while, until you have a smooth sauce. Bring to a simmer and cook until just thickened.

Pour the sauce over the contents of the gratin dish then place in an oven pre-heated to 170°C and bake for about 40 minutes, or until the sauced is bubbling and lightly browned and the cheese has melted.

Serve hot.

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