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.
Reader Rave ~
“This dish is scrumptious. The sauce is velvet deliciousness. A nice alternative for my favorite spring vegetable. I made a couple of hours ahead then popped into the oven with my entree.” ~ JHK
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.
28 Comments
JHK
April 21, 2019 at 8:08 amThis dish is scrumptious. The sauce is velvet deliciousness. A nice alternative for my favorite spring vegetable. I made a couple of hours ahead then popped into the oven with my entree.
Sue
April 21, 2019 at 8:16 amThanks! I want to make this again soon, you’re right about it being a nice alternative to regular steamed or roasted asparagus :)
Kay Braun
April 18, 2019 at 9:37 amSue,
Can this be prepped a day ahead and put in the oven before dinner? I’m not sure how the sauce would hold up…if it would change the consistency.
Sue
April 18, 2019 at 9:41 amI think the sauce would hold up fine, but I would keep the sauce separate, and then assemble and bake the next day.
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!
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SavoringTime in the Kitchen
April 27, 2013 at 10:55 pmWhat a delicious way to celebrate asparagus season! Asparagus is one my husband’s least favorite vegetables but I think he would love it prepared this way.
Sam @ My Carolina Kitchen
April 27, 2013 at 11:14 amThis not only looks beautiful I am sure it must taste divine. Very French and elegant. I love a touch of nutmeg in my bechamel too.
Sam
shannon weber
April 26, 2013 at 1:35 pmthis looks BEAUTIFUL. And i just added Manger to my RSS feed, because wow; just wow. I’m going to say thank you in advance for turning me on to it.
Elizabeth Waterson
April 26, 2013 at 3:36 amMMM asparagus and parm!? Hello! Get in ma belly :)
Red Star to Lone Star
April 25, 2013 at 1:43 pmNice! I haven’t seen any new asparagus in stores yet. But I AM the proud owner of a huge wedge of Parmigiano, a present from Italy. That needs to be used!
Valentina Rice
April 25, 2013 at 11:19 amCan’t wait to try! Can see that this would go perfectly with any simple grilled meat or fish! Thank you!
ahu
April 25, 2013 at 2:14 ami never met a gratin i didn’t like but this is particularly beautiful.
Paula Montenegro
April 24, 2013 at 11:11 pmAsparagus au gratin, what a fantastic idea Sue! I found them in the market, though we are in the middle of fall. This type of recipe is perfect, since they are not really in season and the flavor is not the same.
Abbe Odenwalder
April 25, 2013 at 4:32 amTruly a decadent dish. And what a way to enjoy spring’s bounty.
Eat Live Love
April 24, 2013 at 7:04 pmThat looks delicious, i love asparagus!
Velva
April 25, 2013 at 1:37 amSimply stated….That is stunning.
Velva
annie@mostlovelythings
April 25, 2013 at 12:24 amWhat a beautiful spring dish!
Natalie G
April 24, 2013 at 5:23 pmA very lovely spring recipe! Can’t get enough of asparagus!!
Sue/the view from great island
April 24, 2013 at 6:34 pmThanks Natalie. I love it too, I’m thinking of pickling some next!
Christina Conte
April 24, 2013 at 5:12 pmI don’t like asparagus, but for some reason, I think I would like it done this way! It looks amazing!
Sue/the view from great island
April 24, 2013 at 6:35 pmHow can someone not like asparagus? That’s like not liking ice cream, Christina!
La Table De Nana
April 24, 2013 at 9:03 pmI think I would love this..I need it a bit cooked for me so I may blanch a tad more..not because I like it that way..I just have to:)
What a pretty dish too..
I just found that blog recently..
It is ethereally gorgeous as the whole family:)
bellini
April 24, 2013 at 4:40 pmToday is the farmers market. It is time to see what is available!!!
Linda A. Thompson-Ditch
April 24, 2013 at 4:10 pmThis sounds wonderful. My picky eater husband doesn’t care for asparagus, but I love it! So I’ll just make up a dish for myself and he can eat green beans again. ;)
marygirl
April 24, 2013 at 3:01 pmI still have a short wait for the fresh stuff but I’m saving this recipe for when I get a couple bunches. It looks wonderful, Sue.