Asparagus Gratin

  • 1 1/2 lb asparagus

    SAUCE:

  • 1 leek, finely chopped
  • 2 teaspoons all-purpose flour
  • 3/4 cup milk
  • 4 teaspoons chopped tarragon
  • 2 tablespoons whipping cream
  • salt
  • black pepper to taste
  • 1 egg
    TO GARNISH: tarragon sprig
    Preheat oven to 375F (190C).
    Trim and cook asparagus in usual way; drain off cooking water, reserving 1/3 cup. Set asparagus aside. To prepare sauce, in a saucepan, melt 1/2 of butter. Add leek, cover and cook over low heat 5 minutes. Stir in flour and cook over low heat 2 to 3 minutes. In a separate pan, heat milk and reserved asparagus cooking liquid; do not allow to boil. Add to roux and stir over low heat until sauce has thickened. Remove from heat and stir in tarragon, cream and season with salt and pepper. Beat egg lightly and stir into sauce. Lay asparagus in a gratin dish, tips facing alternate ends. Pour over sauce, dot with remaining butter and bake in oven 10 to 12 minutes, until golden and sauce is bubbling. Serve from baking dish, garnished with tarragon sprigs. Makes 4 servings.