Asparagus and spinach gratin


Asparagus and spinach gratin
A quick vegetable gratin made with asparagus and spinach cooked beforehand, in a bechamel sauce and topped with slivers of Brie.
20K 2 4
Grade this recipe:

Last modified on: June 20th 2021

Keywords for this recipe:
For 2 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
37 min.25 min.1 hour 2 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 30 min.
Asparagus and spinach gratin
Prepare 150 g asparagus and cut into small pieces.

Stage 2 - 2 min.
Asparagus and spinach gratin
Coarsely chop 150 g cooked spinach.

Stage 3 - 2 min.
Asparagus and spinach gratin
Preheat the oven to 390°F (200°C).

Mix the asparagus and spinach in a bowl with 125 g Bechamel sauce.

Stage 4 - 1 min.
Asparagus and spinach gratin
Put the mixture into a buttered gratin dish in an even layer.

Stage 5 - 2 min.
Asparagus and spinach gratin
Cover with thin sliced of Brie.

Note: remove the Brie rind if you prefer.

Stage 6 - 25 min.
Asparagus and spinach gratin
Bake for about 25 minutes.
Remarks
If you don't have Brie, use another similar style of cheese, such as Camembert.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
378 Kcal or 1,583 Kj18 gr31 gr26 gr
19 %7 %3 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
84 Kcal or 352 Kj4 gr7 gr6 gr
4 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
189 Kcal or 791 Kj9 gr16 gr13 gr
9 %4 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 2 people : 1.93 €
  • Per person : 0.97 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
257K3.9 46 min. February 21th 2011
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
298K3.8 21 min. February 21th 2011
Stock-pot fish
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
301K4.3 2 hours 36 min. December 31th 2013
Nanterre brioche
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
266K3.8 2 hours 26 min. September 10th 2018
Eggs Benedict
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
215K4 1 hour 4 min. April 8th 2023
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page