Asparagus Gratin
This Asparagus Gratin is a luxurious comforting side dish with a decidedly French accent! Make it part of a fancy spring feast, or a quiet dinner for two.
Servings: 6 servings
Calories: 322kcal
Ingredients
- 1 lb asparagus
- 3 tbsp butter
- 3 Tbsp all purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 tsp freshly grated nutmeg
- salt and fresh cracked black pepper to taste
- 1/2 cup finely grated Parmesan cheese
- 1 cup shredded Gruyere cheese
topping
- 1/4 cup panko breadcrumbs
- 1 Tbsp butter
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
More asparagus recipes to try!
- Simple Asparagus Puff Pastry Tart
- Fried Rice with Asparagus and Peas
- Blistered Corn and Asparagus Salad with Salmon
- Asparagus, Goat Cheese, and Olive Frittata
Nutrition
Calories: 322kcal | Carbohydrates: 10g | Protein: 14g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 319mg | Potassium: 258mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1436IU | Vitamin C: 4mg | Calcium: 405mg | Iron: 2mg