Sounds delicious, Bruce! Admittedly, I’ve never made it with oat milk, which likely played a bit of a role in the sauce’s thickness. Does oat milk change the flavor at all, in general?

Appreciate the feedback, I’m certain it will help others as well 🙂

Oh that sounds hearty, hearty! My husband would go crazy for that. That’s the cure for the winter blues on a plate, Gil! 🙂

Great to hear, Emma… Honestly, it’s hard to go wrong with seasonal asparagus! I’m definitely going to have to give this a try 🙂 Thank you!

Asparagus worked wonderfully – steamed them for about eight minutes so they kept their crunch (also lot less cooking time than braising endives); used “torchon” ham as it’s thinly sliced and easier to wrap round the spears (fat spears but I’d bundle them into three if they were thinner). I liked it so much I’m making again for lunch!!

Oh, Emma… You have no idea how happy I am that white asparagus season has started! I will also be using it in several dishes, and I think it’d work really well in this gratin! Would love to hear if you do.

So glad to hear it! And I feel the exact same way as you do about this dish – Childhood winters.