Adapted from The Farm Market Cookbook
Serves: 6

• 1 large bunch Asparagus
• Pepper to taste
• 1 cup thinly sliced Spring Onions (white and tender green parts)
• 2 packed cups finely shredded Cabbage
• 1 tsp Salt
• 1 1/3 cups Heavy Cream
• 1 TBSP grated Parmesan Cheese
• 1/4 cup fine dry Bread Crumbs
• 2 TBSP Butter, chilled

Instructions

Preheat the over to 350º F. Lightly butter an 8-cup gratin or a 10” soufflé
dish. Snap the cut ends off the asparagus at its tender point and cut the
stalks into thin slices. Lay the asparagus in the bottom of the prepared dish.
Pepper to taste. Disperse the onions over the surface, then the shredded
cabbage. Press the vegetables down as level as possible. Stir the salt into
the cream and pour over the vegetables. Mix the cheese and bread crumbs and
scatter over the top. Use a vegetable peeler to scrape the butter into thin
shards, then place them on the crumbs. Bake for 30 minutes.

Serving Suggestions:

Use as a luncheon dish, or as an accompaniment to a simple poach or sauté of
fish filets.