I bought a block of Comté cheese the last time I was in France. It should keep until mid of May, but today was the day to cook with it.
Asparagus season is well under way and I was looking for a combination with cheese. A gratin was the solution.
To give it some substance and to make it a full meal, I added potatoes and a little leftover luncheon meat (from my Okinawan Onigirazu dish) yesterday.
Combined with cream and egg yolk, the gratin became very tasty.
I peeled the white asparagus and the potatoes. The asparagus was cut in 2 inch chunks, the potatoes in very thin discs.
I cooked the asaragus chunks first in salted water for 8 min, then added the potatos and finished cooking it 4 more min. Drained and put in an ovenproof dish. Seasoned with salt, pepper, Garden seasoning and dried chives, the sauce went on and the box grated Comté.
Sauce:
Heat up a knob of butter and toss in the tiny chunks of luncheon meat. Brown them a little. Add cream and nutmeg, salt and pepper. Make a potato starch slurry and thicken the sauce. Take it off the heat and drop an egg yolk in and stir.
Bake in the oven at 180 C fan for 25 min.
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