A slapdash white asparagus gratin is a waste. This dish deserves a real weekend effort, with soft homemade spaetzle, perfectly cooked asparagus, and a golden Comté topping. We take our time, because that’s precisely what makes this gratin generous without being heavy.
Ingredients :
- White asparagus — They provide the main flavor of the dish, sweet, vegetal, and slightly sugary. Choose firm ones with pearlescent stalks and tight tips; if they are thick, peel them thoroughly to avoid unpleasant fibers when eating.
- T65 flour — It structures the spaetzle and gives a dough that holds well during cooking. T55 can work, but the dough will be a bit softer; add the milk gradually to avoid ending up with a too-liquid texture.
- Eggs — They bind the dough and provide that soft, slightly springy texture typical of spaetzle. Use eggs at room temperature if possible for better mixing and a more uniform dough.
- Milk — It thins the dough without making it bland and adds a subtle sweetness. For a lighter result, use half milk, half water; the dough will be less rich but will still hold up well.
