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Thursday, June 26, 2008

Asparagus & Dijonnaise Gougeres Recipe

If you like french cruisine then this is a great little recipe to serve at a cocktail party or just to have as an entree to a great french dinner party. I love asparagus and am always looking for recipes that features it. I am sure that once you have tried these you will make them again and again for a special treat.


100g butter - chopped
3/4 cup olain flour - sifted
3/4 cup milk (do not use skim)
1/4 teaspoon cayenne pepper
1 bunch fresh asparagus - trimmed, finely chopped and blanched
3 eggs
1/2 cup finely grated gruyere cheese
3/4 cup finely grated parmesan cheese
1/4 cup dijionnaise mustard


1/2 cup sour cream
1 tablespoon lime juice
1 teaspoon finely grated lime rind
2 tablespoons dijonnaise mustard


Preheat oven to 200C.
Grease and line 2 baking trays
Combine milk and butter in a saucepan and bring to boiling point. Make sure butter is melted. Remove from heat and add the flour and cayenne pepper all at once. Beat with a wooden spoon or electric mixer until it leaves the sides of the pan and balls around the spoon. Pour into a large bowl and set aside to cool.
Add the eggs, one at a time, beating thoroughly after each one. When mixture is thick and shiny, fold in asparagus, cheeses and mustard. Season to taste.
Drop spoonfuls of mixture onto prepared trays. Leave about 2 - 3 cm between each amount so the air can circulate around them.
Bake for 15 - 18 minutes until golden and cooked through.
DIPPING SAUCE: In a small bowl or jug, whist together all the ingredients. Season to taste. Serve in a small bowl with your gougeres.