Our BCO creamy asparagus with a parmesan & chive crust is the perfect addition to your Easter spread. Tender asparagus spears bask in a rich, velvety sauce of butter, flour, and creamy milk, enhanced by nutty Parmesan. Top the gratin with a layer of crustless sourdough and chives, drizzled with Banhoek Chilli Oil for a subtle kick. Bake until golden and bubbly, and finish with a sprinkle of salt and black pepper.
Use the listed ingredients below and shop online at your nearest Sainsbury's or visit our store locator for more stockists.
SERVES: 2- 4 (AS A SIDE DISH)
PREP TIME: 10 mins
COOK TIME: 10 mins
INGREDIENTS:
300g asparagus spears
2½ tbsp (30g) butter
2 tbsp (30g) flour
350ml milk
50g parmesan cheese
10g chives
1 slice sourdough bread, crusts removed (or ¼ cup shop-bought breadcrumbs)
2 tsp Banhoek Chilli Oil
Salt and black pepper
METHOD:
Wash and trim about 1cm from the base of the 300g of asparagus spears. For best results, peel the lower half of the stalks to help them cook evenly and stay tender. If you’re using just the asparagus tips, you can skip the trimming and peeling.
Finely chop the 10g chives and set aside. Bring a pot of water to a boil and blanch the asparagus for 30 seconds to 1 minute, until just beginning to soften. Transfer immediately to a bowl of ice water to halt the cooking and preserve their bright colour.
Drain the pot, then return it to medium-low heat. Add 2½ tbsp (30g) butter and let it melt, then stir in 2 tbsp (30g) flour to form a roux. Cook for 1 minute, stirring constantly, then gradually whisk in 350ml milk.
Cook until the sauce thickens slightly into a smooth white sauce. Add half of the 50g parmesan and season generously with salt and lots of black pepper. Set aside.
Blitz 1 slice of crustless sourdough into breadcrumbs using a mini food processor, or use ¼ cup of shop-bought breadcrumbs.
Combine the breadcrumbs in a bowl with 2 tsp Banhoek Chilli Oil, the remaining parmesan, and half the chopped chives. Toss well to combine.
Arrange the blanched asparagus in a small gratin or roasting dish, pour over the white sauce, avoiding the tips to keep them exposed, then scatter the cheesy chive breadcrumbs evenly over the top.
Preheat your oven’s grill to 220°C (430°F), then grill the gratin for 5–8 minutes until the sauce is bubbling, the asparagus tips are slightly charred, and the crumb topping is golden and crisp. Finish with the remaining chives and serve immediately.
