Recipe - Asparagus Gratin (Brennan)

Baguette slices
Garlic cloves
Olive oil
Steamed asparagus spears
Salt
Pepper
Thyme
Bechamel sauce
Butter
Fine breadcrumbs
Grated parmesan cheese

Line a gratin dish with a layer of toasted, garlic rubbed baguette slices.
Drizzle with a little olive oil. Top with steamed asparagus spears seasoned
with salt, pepper and thyme. Pour bechamel sauce over all and top with dots
of butter, fine breadcrumbs and grated Parmesan cheese. Bake at 400 degrees
for about 20 minutes, or until the top is golden and bubbly. Finish under a
broiler if desired.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com and
Busted by Hanneman

Recipe by: Georgeanne Brennan

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 08,
1998