Line a gratin dish with a layer of toasted, garlic- rubbed baguette slices. Drizzle with a little olive oil. Top with steamed asparagus spears seasoned with salt, pepper and thyme. Pour bechamel sauce over all and top with dots of butter, fine breadcrumbs and grated Parmesan cheese. Bake at 400 degrees for about 20 minutes, or until the top is golden and bubbly. Finish under a broiler if desired. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com and Busted by Hanneman Recipe by: Georgeanne Brennan Posted to MC-Recipe Digest by Kitpath
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 114 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 7.6mg||2 %|
|Sodium 430.9mg||15 %|
|Potassium 121.3mg||3 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 38.5g|
|Protein 7.7g||11 %|
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Calories per serving: 310
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