I don’t have a lot to say about this dish. Neither did I grew up eating asparagus nor my Mom ever made gratin. It’s a dish that I learnt to prepare over a period of time and absolutely love it. It is just a comforting flavorful meal that can either work as a center piece for an elaborate party or a casual weeknight family dinner. The key, of course, is to get the fresh and best quality seasonal asparagus. Right now, it is the peak time when markets are loaded with asparagus. It just needs such minimal effort to cook the veggie. With the béchamel sauce, I made it super garlicky and didn’t have to go with excess butter. Also, I like to add 1 cube of vegetable bouillon for that maximum flavor. The bouillon cubes are often salty, so you don’t have to add any extra salt to the sauce.
