Preserved exactly as written in the original source
Put one can asparagus tips in well buttered shallow baking dish
Pour over a thick cream sauce
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Sprinkle with cheese
Cover with buttered bread crumbs
Bake in moderate oven until well browned
Modern guidance to help you succeed with this vintage recipe
The layered construction creates textural contrast through the Maillard reaction, which browns the buttered breadcrumbs and cheese at moderate heat (350°F). Fat from the butter and cream forms an emulsion with the cheese proteins, creating a rich, cohesive sauce that clings to the asparagus. The shallow baking dish maximizes surface area for optimal browning while preventing the delicate asparagus from overcooking.
Assemble the gratin completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if going directly from refrigerator to oven, and tent with foil if the top browns before the center is heated through.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes or until warmed through. Avoid microwaving, as it will make the breadcrumb topping soggy.
AI-generated tips from Chef Cecil's culinary database
Assemble the gratin completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if going directly from refrigerator to oven, and tent with foil if the top browns before the center is heated through.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes or until warmed through. Avoid microwaving, as it will make the breadcrumb topping soggy.
