Basmati Rice and Asparagus Gratin

Total time: 40 minutes
    The asparagus is blanched before assembling the gratin, to help keep it's vibrant green color.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 cup (8oz, 240ml) chicken stock
• 8oz (240gr) asparagus
• 1/2 cup (4oz, 120ml) milk
• 1/2 cup (2oz, 60gr) shredded cheese
• 1 egg
• 1 tbs fresh, snipped tarragon    substitute 1 tsp dried
• 2 tsp olive oil

 Instructions:

• Cook rice in chicken stock. 
• Trim asparagus and cut into 2" (5cm) lengths. 
• Blanch for 2 minutes in boiling water.
• Drain and refresh in very cold water.
• Lightly whisk egg.
• Add milk and tarragon, whisk to combine.
• When rice is done spread on a plate and allow to cool for 5 minutes. 
• Lightly oil baking dish.
• Add cheese, asparagus and rice to egg mixture. Stir to combine and spoon into  baking dish.
• Bake, 400F (200C) for 20 minutes.
• Remove and serve.