Asparagus Gratin
User Reviews
3.8
Asparagus Gratin
Description
This recipe starts by trimming and blanching thick asparagus to soften their stalks slightly, or arranging thin asparagus directly in a buttered gratin dish. A creamy cheese sauce is prepared by making a roux with butter and flour, then whisking in milk and cream, and seasoning with freshly grated nutmeg, salt, and pepper. Parmesan and Gruyere are melted into the sauce to add depth and richness.
The sauce is poured over the asparagus and baked until bubbling and starting to brown. Partway through baking, a mixture of panko breadcrumbs and melted butter is added to the top to create a golden, crispy crust that contrasts nicely with the creamy interior and tender asparagus.
This gratin serves well as a side dish accompanying roasted meats or as a flavorful vegetable course. The recipe can be adapted with similar cheeses or herbs. Blanching thicker stalks helps prevent toughness, making the texture uniformly tender through the dish.
Ingredients
- 1 lb asparagus
- 3 tbsp butter 42 grams
- 3 Tbsp all-purpose flour 28 grams
- 1 cup milk 237 ml
- 1/2 cup heavy cream 118 ml
- 1/4 tsp nutmeg freshly grated
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 1/2 cup Parmesan Cheese 45 grams, finely grated
- 1 cup gruyere cheese 125 grams, shredded
topping
- 1/4 cup panko breadcrumbs 21 grams
- 1 Tbsp butter 14 grams
Instructions
- Set oven to 375F Butter a gratin dish.
- Wash and trim the ends off the asparagus. If the stalks are thin, just arrange them in your gratin dish. If the stalks are thick, you'll want to pre-cook them just a bit. Blanch them in boiling water for about a minute or so to tenderize it a bit. Bring water to a boil, add the asparagus, and start timing right then. Drain and arrange in your gratin dish.
- Melt the butter in a saucepan, and whisk in the flour. Cook for just a minute, but don't let it brown. Then whisk in the milk and cream and blend well. Add the nutmeg, salt and pepper and continue heating until the sauce thickens, stirring or whisking constantly.
- Take the sauce off the heat and stir in the cheeses until the they melt and the sauce is smooth.
- Pour the sauce over the asparagus and bake for about 30 minutes, or until bubbling and beginning to brown. Toward the end of cooking, top the gratin with the breadcrumbs. Note: I top with the breadcrumbs about halfway through cooking so they don't brown too much.
- Serve asap!
Notes
- This recipe is adapted from Manger.
- Blanch thick asparagus before baking to ensure even tenderness; thin stalks can be baked directly.
- Try related asparagus recipes like asparagus puff pastry tart or asparagus with peas for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 319mg | 13% |
| Potassium | 258mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1436IU | 29% |
| Vitamin C | 4mg | 4% |
| Calcium | 405mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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