Asparagus, Lemon Castello Versailles Brie Gratin

Ingredients for 4 servings

Asparagus, Lemon Castello Versailles Brie Gratin

1 lb Fresh asparagus, trimmed 500 g

Brie sauce

 2 1/2 tbsp butter

3 tbsp flour

1 1/2 cups milk

2 oz Castello Ch√Ęteau Versailles Brie, rind removed, cubed

Grated zest of 1 lemon Juice of 1/2 lemon

Salt and freshly cracked black pepper

1 tbsp Buttered bread crumbs* 15 mL 

Asparagus, Lemon and Chateau Versailles Brie Gratin


Cook asparagus in lots of salted boiling water for 2-3 minutes, depending on its thickness, until just tender. Plunge immediately into cold water to stop cooking. Transfer to a medium oval or rectangular baking dish and spread out evenly.

To make sauce: In a medium saucepan, melt butter over medium heat. With a wooden spoon stir in flour and cook for 1-2 minutes or just to dry slightly. Remove from heat and slowly whisk in cold milk a little at a time, stirring well between additions to achieve a smooth sauce. Return to heat and continue cooking until sauce is bubbly, stirring constantly. Add the Brie cubes and stir to blend until cheese melts. Add the lemon zest and juice, salt and pepper to taste and remove from heat.

Preheat broiler.

Pour sauce evenly over asparagus. Top with buttered crumbs. Broil for 1-2 minutes or until bubbling and golden. 

*Combine 1 tbsp (15 ml) of fine, dry bread crumbs and 1 tsp (5m1) melted butter 

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