Spiced gouda asparagus gratin Recipe

Name: Spiced gouda asparagus gratin
Prep time: 20 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 75 mL (1/3 cup) grated spiced Gouda cheese; 30 mL (2 tablespoons) Italian bread crumbs; 15 mL (1 tablespoon) cornstarch, diluted in 30 mL (2 tablespoons) water; 125 mL (1/2 cup) milk; 8 chive strands; 8 slices smoked trout (about one 120 g package); 24 fresh asparagus spears

Ingredients

75 mL (1/3 cup) grated spiced Gouda cheese
30 mL (2 tablespoons) Italian bread crumbs
15 mL (1 tablespoon) cornstarch, diluted in 30 mL (2 tablespoons) water
125 mL (1/2 cup) milk
8 chive strands
8 slices smoked trout (about one 120 g package)
24 fresh asparagus spears

PREP TIME 20m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Preheat oven to 200°C (400°F).
Remove the hard white end from each asparagus spear [about 2 cm (1 inch)] and peel the bottom half of stalks.
Wrap a slice of smoked trout around 3 asparagus stalks, leaving ends exposed.
Roll up trout using a strand of chive and then tie in a knot. Trim chive ends.
Repeat steps with remaining asparagus.
Arrange asparagus in an even layer on a lightly oiled baking sheet.
Reserve.
Heat milk in a saucepan over medium-high heat.
Add cornstarch and stir until thick.
Allow to simmer for 2 minutes.
Add cheese and stir until sauce is smooth and cheese is melted.
Pour cheese sauce in a stream down the middle of the asparagus and sprinkle with breadcrumbs.
Bake for 12 minutes, or until asparagus is cooked but still crisp.
Serve 2 asparagus bundles per person at brunch or as a side dish.