Asparagus Gratin
Ingredients
1 cup Heavy Cream
3 Shallots, finely chopped
¼ cup Dry White Wine, such as Chenin Blanc or Sauvignon Blanc
¼ cup Pecans
¼ cup Almonds
1 Tablespoon Arrowroot
1 bunch fresh Asparagus, peeled and cut diagonally into 1/2-inch slices, ends discarded
¼ cup Fontina cheese or Gruyere, grated
¼ cup Parmigiano Reggiano, grated
2 large Endive, trimmed, and cut into diagonal slices, 1-inch wide
½ small head of Radicchio, trimmed, and leaves torn into 1-inch pieces
Cold Pressed Olive Oil, as needed
Lemon Juice, freshly squeezed (as needed)
Sea Salt, to taste
Black Pepper, freshly ground, to taste
Directions
1. Preheat oven to 350 degrees
2. In a medium saucepan, combine the cream, shallots and wine
3. Place over medium heat and simmer until reduced by half, 20 to 30 minutes
4. Spread pecans and almonds on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes
5. Remove from heat and set aside to cool
6. When pecans and almonds are toasted, remove from oven and set aside to cool
7. Increase oven temperature to 400 degrees
8. When the nuts are cool, place in a blender with arrowroot and chop for a few seconds until coarsely ground
9. In a mixing bowl combine asparagus, reduced cream, Fontina, and Parmigiano Reggiano
10. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish
11. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes
12. Remove from oven and top with nut mixture
13. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste
14. Spread over the top of the asparagus gratin
15. Serve hot