This Asparagus Gratin is a luxurious and comforting side dish with a decidedly French accent! It’s equally good as part of a fancy feast, or a quiet dinner for two.
This classic dish is so simple, but it demands the best ingredients ~ super fresh asparagus, homemade breadcrumbs, and real Parmesan cheese.
TIP: To avoid the dreaded ‘mushy asparagus’ I just blanched it briefly to take the raw edge off. This way it retains some firmness while it bakes in the bechamel sauce.
Homemade Breadcrumbs are quick and easy to make. Just take a slice of bread and process it in your food processor or blender. If you have seeded whole grain, pumpernickel, or otherwise interesting bread lying around, all the better.
A touch of freshly ground nutmeg is the secret ingredient that makes this Asparagus Gratin utterly irresistible!
This is simple, classic, and French. It made a nice change for us, and I think it’s perfect for serving with a light entree like grilled chicken or fish.
This recipe is adapted from Manger.
Ingredients
- about 1 1/2 lbs of asparagus
- 3 tbsp butter
- 1/4 cup flour
- 1 & 1/2 cup milk
- 1/2 tsp freshly grated nutmeg
- salt and lots of fresh cracked black pepper to taste
- 1 1/2 cups finely grated Parmesan cheese
- A sprinkling of fresh breadcrumbs
- snipped chives for garnish (or parsley)
Instructions
- Set oven to 400F
- Wash and trim the ends off the asparagus. Blanch it in boiling water for about a minute or so to tenderize it a bit. Bring water to a boil, add the asparagus, and time it after the water comes back to the boil. Set the asparagus in a buttered gratin or baking 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 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 cheese until the cheese melts and the sauce is smooth.
- Pour the sauce over the asparagus, and top with the bread crumbs.
- Bake for about 20 minutes, until browned and bubbling. Run it under the broiler at the end if you want a little more color, but watch it carefully.
- Sprinkle with chives or parsley, and serve hot.
Notes
notes:
- Try my Creamed Brussels Sprouts or my Broccoli Cheese Casserole for more comforting veggie side dishes.
24 Comments
Joshstradomus Funkapotomus
July 23, 2017 at 7:07 pmI like to add some slightly pan roasted pine nuts to my own recipe, cracked with the flat edge of a knife. Yum I want to make some now…
Sue
July 23, 2017 at 7:33 pmToasted pine nuts make EVERYTHING better!