Asparagus & Mushroom Gratin

6 Steps to complete

• 1
  Preheat broiler to 500°F or high heat.
• 2
  Heat a medium saucepan for 1 minute over medium heat; melt butter, add onion, and sauté for 1 minute. Add garlic, white pepper, nutmeg, wine, and cook 1 minute or until wine has been absorbed. Add Sour Cream, Cotija Cheese, 1 teaspoon dill, ¾ cup Chihuahua® Cheese, reduce heat to low, and simmer for 8 minutes. Remove from heat, cover, and reserve until needed.
• 3
  Preheat a cast iron skillet for 2 minutes over medium-high heat. Add ½ tablespoon olive oil and asparagus to skillet. Season with ⅛ teaspoon salt, ⅛ teaspoon pepper, and lemon juice. Cook asparagus for 2 minutes, turning occasionally. Remove asparagus from skillet and reserve until needed.
• 4
  Add remaining olive oil to the same skillet; add mushrooms, remaining salt & pepper, and sauté for 2 minutes. Stir in 1½ cups cream sauce and simmer for 2 minutes over medium-low heat, or until sauce is slightly thickened.
• 5
  Pour mushroom sauce in an oven safe dish. Top mushroom sauce with asparagus, pour remaining cream sauce over asparagus leaving both ends uncovered, top with remaining ¾ cup Chihuahua® Cheese across the middle of asparagus spears.
• 6
  Broil for 6 to 8 minutes, or until the cheese is golden brown. Garnish Asparagus & Mushroom Gratin with remaining dill, serve, and enjoy!