Ingredients
2 Tbs. unsalted butter
1 Tbs. water
Pinch salt
1 lb. (2 small) leeks, cleaned and cut into 1/2-inch thick slices (white and light green parts only)
5 eggs
2-1/2 cups milk
1 cup heavy cream
1 lb. asparagus, trimmed and cut on the diagonal into 1-inch pieces
1 lb. dry bread, cut into 1-inch cubes (if fresh, toast lightly)
1/4 lb. Fontina cheese, shredded
1/4 lb. Gruyre or Cantal cheese, shredded
1/2 cup mixed chopped fresh herbs (chives, parsley, tarragon, chervil)
1/2 tsp. grated lemon zest
Pinch cayenne
1 tsp. salt
Freshly ground black pepper to taste
1 Tbs. water
Pinch salt
1 lb. (2 small) leeks, cleaned and cut into 1/2-inch thick slices (white and light green parts only)
5 eggs
2-1/2 cups milk
1 cup heavy cream
1 lb. asparagus, trimmed and cut on the diagonal into 1-inch pieces
1 lb. dry bread, cut into 1-inch cubes (if fresh, toast lightly)
1/4 lb. Fontina cheese, shredded
1/4 lb. Gruyre or Cantal cheese, shredded
1/2 cup mixed chopped fresh herbs (chives, parsley, tarragon, chervil)
1/2 tsp. grated lemon zest
Pinch cayenne
1 tsp. salt
Freshly ground black pepper to taste
Description
This Dish Was Inspired By A Recipe That Georgeanne Brennan Brought Back From France And Shared With Her Friends At Chez Panisse. You Can Play Around With It By Trying Different Cheeses And Even Substituting Other Vegetables When Asparagus Isn't At Its Pea
Fine Cooking
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter