Asparagus Peach Gratin
- 1 ½ kilograms white Asparagus
- 3 tablespoons butter
- 1 piece lemons
- 2 bunches scallions
- 2 slices white bread
- 2 Peaches (Or nectarines)
- 125 milliliters white wine
- 200 grams freshly grated Emmentaler cheese
- 4 small Au Gratein pans
Rinse asparagus, peel and cut off ends.
Cook asparagus in a pot of boiling salted water with 1 pinch of sugar, 1 tablespoon butter and lemon slices for about 10 minutes until al dente.
Rinse scallions, trim and cut diagonally into 3-4 cm (approximately 1 1/2 inch) long pieces. Blanch scallions in a pot of boiling salted water for 1 minute, drain, rinse with cold water and drain again. Cut crusts off of bread and dice.
Blanch peaches briefly in a pot of boiling water, but in half, peel, remove pit and cut into thin slices. Melt 1 tablespoon butter in a pan and saute peach slices briefly.
Grease 4 small baking dishes or ramekins..
Arrange asparagus and scallions in the dishes, cover with peach slices and pour wine over. Mix cheese with bread cubes and remaining butter (in small flakes) in a bowl and then add to the dishes. Bake in a preheated 200°C (approximately 400°F) for about 15 minutes. Serve immediately.