Eat Gratin, be happy!

So behind on my postings. *sigh*

So, I finally got to try out a recipe from the latest Jay Solomon book that I bought a couple of weeks ago (Taste of the Tropics) - I love, absolutely love this book! I started off wanting to make this squash and scallions gratin, but I had no squash! Or scallions! But I did have a ton of fresh asparagus :) And shallots :)

Asparagus and Shallots Gratin
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1 bundle asparagus - chopped into 1' pieces
1 T olive oil
5 cloves garlic, minced (yes, I went overboard, like always!)
4-6 shallots - chopped fine
1 cup coconut milk
1/2 cup milk
1/2 t dried thyme
1 t ground black pepper
1/4 t allspice
1/2 t sea salt

Heat oven to 350F.

Lightly saute the asparagus and shallots in olive oil, add spices and coconut milk and let it simmer for 5-7 minutes. Add the milk and simmer for another 3-4 minutes.
Oooppppsss! Apparently, I needed breadcrumbs to get the crunchy consistency for the gratin. Hmm, let's use tortilla chips instead. So, I broke up a bunch of chips, tossed them into the veggie mixture, and poured it all into a casserole and let bake for 10-12 minutes.

Add a dash of hot sauce and some flatbread = *happy*

Origin (of original recipe :) ) : West Indies