To find out more...
Asparagus and spinach gratin
1 hour 2 min.
Easy
3.85 €
4 people
4 Ingredients- 1
300 g Asparagus - 2
300 g cooked spinach - 3
250 g bechamel sauce - 4
50 g cheese - Total weight: 900 grams
Step by step recipe
Stage 1 - ⌛ 30 min.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 2 min.
Mix the asparagus and spinach in a bowl with 250 g bechamel sauce.
Stage 4 - ⌛ 1 min.
Stage 5 - ⌛ 2 min.
Note: remove the Brie rind if you prefer.
Stage 6 - ⌛ 25 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 210 RDI=20 % | 150 RDI=20 % | 850 RDI=40 % | 3,580 RDI: 40 % |
| Per 100 g | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=3 % | 90 RDI=5 % | 400 RDI: 5 % |
| Per person | 30 RDI=10 % | 50 RDI=5 % | 40 RDI=6 % | 210 RDI=10 % | 890 RDI: 10 % |
- For 4 people : 3.90 €
- Per person : 1.00 €
Change currency:
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach and chick peas "à la milanaise", Salmon and spinach quiche, Scrambled eggs with butter-fried bread and fresh spinach, Spinach and ricotta ravioli, Tagliatelle New Zealand style, ... See them all 36
Asparagus
Like these other recipes: Creamy asparagus and meat timbale, White asparagus salad, Filet mignon with asparagus, How to prepare asparagus, Asparagus "en petit pois", ... See them all 5
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Mornay Sauce, Croque-monsieur, Ham and endives au gratin, Leek and Mimolette tart, Chard and potato gratin, ... See them all 31
Cheese
Like these other recipes: Poitevin twist, French toast "cordon bleu", Springtime mixed salad, Pork Chops with Rosemary, Warm cauliflower salad with two cheeses, ... See them all 30
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
Tartiflette
A personal version of a classic recipe from Savoy.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)