Asparagus-And-Shiitake Gratin

• 8 garlic cloves, divided
• 5 tablespoons salted butter, divided
• 1 cup torn French bread
• 1/2 teaspoon lemon zest
• 4 teaspoons chopped thyme, divided
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups whole milk, divided
• 1/8 teaspoon grated nutmeg
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 2 cups quartered shiitake mushroom caps (about 5 oz.)
• 1/2 pound medium-size fresh asparagus, trimmed and cut diagonally into 2-in. pieces
• 1/3 cup chicken stock

1. Crush 5 of the garlic cloves. Cook crushed garlic and 3 tablespoons of the butter in a large nonstick skillet over medium-high, stirring occasionally, until garlic begins to brown, about 4 minutes. Remove from heat; let stand 10 minutes. Remove garlic with a slotted spoon; discard garlic.
2. Heat garlic-infused butter in skillet over medium. Stir in torn bread, zest, and 2 teaspoons of the thyme. Cook, stirring often, until toasted, 2 to 3 minutes. Remove breadcrumbs from skillet; wipe skillet clean.
3. Whisk together flour and 1/4 cup of the milk in a small bowl until smooth. Combine flour mixture and remaining 1 1/4 cups milk in a small saucepan. Bring to a boil over medium-high; reduce heat to medium-low, and cook, whisking often, until thickened and reduced to about 1/2 cup, about 20 minutes. Remove from heat. Stir in nutmeg, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and remaining 2 teaspoons thyme.
4. Cook remaining 2 tablespoons butter in skillet over medium-high until butter sizzles, about 1 1/2 minutes. Add mushrooms; cook, stirring often, until lightly browned, 3 to 4 minutes. Thinly slice remaining 3 garlic cloves. Add asparagus and sliced garlic to mushrooms; cook, stirring often, 3 minutes. Add stock, and bring to a boil. Cook, stirring occasionally, until liquid has evaporated and asparagus is tender, about 2 minutes. Stir in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
5. Preheat broiler with oven rack 6 inches from heat. Spread milk mixture in a small oval gratin dish; top with mushroom mixture. Broil until bubbly, about 2 minutes. Remove from oven, and top with breadcrumbs.

garlic, butter, bread, lemon zest, thyme, flour, milk, nutmeg, kosher salt, black pepper, quartered shiitake mushroom caps, fresh asparagus, chicken stock

Taken from www.myrecipes.com/recipe/asparagus-and-shiitake-gratin (may not work)