List of Ingredients
- 3 fennel bulbs, trimmed
- 6 spring onions, trimmed
- 14 OZ. of asparagus
- Salt
- Butter for pans
- 2 OZ. of milk
- 4 OZ. of Emmental cheese
- 1 TBSP. of butter
- 2 TBSP. of flour
- Chopped herbs (thyme, marjoram, parsley)
- Salt
Method
Boil the fennel, draining them when they're about three-quarters cooked. Do the same with the spring onions, but separately. Trim the asparagus, then boil them in lightly salted water. Prepare the au gratin sauce: mix the flour with the butter, then dissolve this roux by slowly pouring in hot milk. Add salt, season with a pinch of chopped herbs and heat the sauce over moderate heat, simmering it for about 5 minutes. Remove from heat and set aside. Once the vegetables are ready, slice each fennel in half and open each half like a fan.
Split the onions into 4 wedges and the asparagus in half lengthwise. Spread the vegetables in 6 small pans or baking dishes, buttered, that can also be served at the table. Sprinkle the au gratin sauce over the vegetables, and finally sprinkle with the grated Emmental cheese.
Broil only for the time necessary to form a golden crust. Serve warm.