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Asparagus gratin from Cook's Illustrated Magazine Special Issue: Classic Roasts & Simple Sides (2015) (page 9) by Cook's Illustrated Magazine

  • asparagus
  • Monterey Jack cheese
  • Parmesan cheese

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Notes about this recipe

  • Analyze on March 25, 2017

    This is delicious! It's pretty rich, but just so, and very cheesy-delicious. It was originally published in Cook's Country April/May 2011. I've made it twice, and it was a big hit both times. I would recommend trimming your asparagus in the traditional way (bending till they snap), as the instructions here to "trim 1 1/2 inches from stem end of asparagus and reserve ends" left me with a few inedible woody pieces. Anyway, this is a delicious asparagus recipe if you like cheese!

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