Ingredients
- 3 bunches of asparagus, washed and trimmed
- 1 tablespoon of butter, melted
- 75g grated gruyere cheese
- 3 tablespoons pinenuts
- 100ml water
- salt and pepper
Method
Heat oven to 180C. Choose a casserole or pan that is both fireproof and ovenproof. Add half the butter and the water to the dish. Trim asparagus by holding it near the bottom end and bending it sharply. The tough end will snap off from the tender part. Place the asparagus in the pan with tips heading in the same direction. Cover and cook on medium heat for 3 minutes.
Remove the pan from the heat and cover the asparagus stalks with the cheese. Sprinkle pinenuts and seasoning over the cheese. Drizzle with the remaining butter. Place, uncovered, in the oven and cook until the cheese has melted (about 5 minutes). Serve while very hot.
Judith Sweet
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