Asparagus and mushroom gratin

Asparagus mushroom gratin – layers of mushrooms, crème fraîche, and asparagus, dotted with Gruyère and Parmesan cheese, and lots of fresh herbs – a taste of spring in your mouth!

1 lbs mushrooms
1 lbs asparagus
½ cup crème fraîche
1 garlic clove, minced
6-7 spring onions
¼ cup toasted garlic bread crumbs
¼ cup Parmesan cheese
½ cup grated Gruyere cheese
salt & black pepper
freshly grated nutmeg
a handful of fresh dill

View the full recipe at Viktoria’s Table →