Asparagus Spring Creamy Green Gratin

Early spring is when the green vegetables start properly waking up again — tender spring greens, sweet asparagus and lots of herbs. This gratin is my favourite way to cook them: quickly roasted asparagus, soft blanched greens and a creamy garlic sauce with pecorino, nutmeg and herbs. It’s rich but still feels fresh and seasonal, and the blast under the grill at the end gives you those golden bubbling edges that make a gratin so good. Perfect as a spring side dish or served with roast chicken or a simple salad.

Serves 4 as a side

Ingredients

2 spring greens (about 320g total), leaves separated

400g asparagus, woody ends trimmed and peeled

3 tbsp olive oil

Salt + black pepper

Creamy sauce

6 garlic cloves, thinly sliced

10g butter

Fresh nutmeg, grated

400ml double cream

90ml water

Handful rosemary + sage, finely chopped

60g pecorino, grated (plus 5g extra for topping)

1 tbsp olive oil

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Method

Blanch the spring greens in boiling salted water for about 2 minutes until just tender. Drain well and roughly chop.

Place the asparagus in a low 10-inch baking tray, drizzle with olive oil, season with salt and pepper and roast at 190°C for about 8–10 minutes until just tender.

Meanwhile make the sauce. In a pan, warm the butter and olive oil, add the sliced garlic and cook gently until fragrant. Pour in the cream and water, add a good grating of nutmeg, the chopped herbs and the grated pecorino. Season with salt and pepper and let it simmer briefly until slightly thickened.

Scatter the chopped spring greens in the tray, arrange the roasted asparagus on top, then pour over the creamy sauce. Finish with the extra pecorino.

Bake at 220°C for about 8 minutes, then place under the grill for around 8–10 minutes until bubbling and golden.