Asparagus Gratin

This is one of the easiest, healthiest recipes you can put on the table. I named it Asparagus au gratin although it doesn't have any cream. I eat good fat, so I wouldn't mind the real bechamel or reduced cream. Here's my version, made with grass-fed butter, and yoghurt. 

INGREDIENTS

  • Sweet potatoes
  • Small green asparagus (fresh)
  • 2tbs grass-fed butter
  • 2tbs virgin olive oil
  • 200gr full-fat Greek yoghurt
  • handful of nuts
  • salt, pepper, nutmeg, chilli flakes
IMG_20170404_154119-01.jpeg

DIRECTIONS

  1. Preheat oven to 180°C.
  2. Boil for 15' the sweet potatoes.
  3. Thinly slice the potatoes and place the first layer on the tray.
  4. Add the small fresh asparagus on top.
  5. In a small bowl whisk together the salt, pepper, butter, and oil.
  6. Pour half of the oil mixture on top.
  7. Follow the same steps for the second layer. 
  8. Bake for 40'.
  9. Spread the yoghurt on top and let it sit for a while.
  10. Add the (baked) nuts, and chilli flakes.

NOTES

- Feel free to use more fat in the recipe. I'm sure it'll be delicious with some cream.


Enjoy a big piece of this yumminess! Whole foods rock.

Sofia