The Best Asparagus Gratin
The sight of asparagus — at the grocery store or farmers market — always makes us happy. It’s a verdant sign of spring (even if we’re indulging in it in the winter) and it always feels a little special. All summer long, we make simple Grilled Asparagus. In the cool months our whole family loves roasted asparagus. But sometimes (in winter, or for holiday meals) we give one of our favorite veggies the royal treatment and turn it into this creamy asparagus gratin! You know we love gratin (see also: Cauliflower Au Gratin or Potatoes Au Gratin!), but asparagus gratin somehow feels so surprising and special. Creamy and rich, with nutty Gruyère cheese and a light, crisp panko topping, this asparagus gratin recipe is our favorite way to celebrate the arrival of one of spring’s most iconic vegetables.
Asparagus Gratin Ingredients
Asparagus: Thick or thin, green or even white asparagus would all work for this recipe. Thin asparagus cooks faster, but thick asparagus can sometimes be a bit more tender. Trim the ends by simply slicing off the woody part on the bottom (usually the ¼ inch at the very bottom of the stalk) and you’re ready to go!
Cheese: This savory, satisfying and yes, a little fancy asparagus gratin gets a lot of its decadent flavor from two kinds of cheese! Umami-rich Parmesan cheese, and nutty Gruyère cheese.
Panko: Japanese breadcrumbs are light and airy and get a nice little toast in some butter for a super-satisfying crispy topping. Don’t substitute regular breadcrumbs, here — you’ll end up with a soggy topping instead of the crispy one of your dreams.
Butter: Of course!
Milk: Whole milk, no subs! For this gratin, fat is what will make the final dish so lovely and creamy.
Mustard: We like to use whole grain mustard here — the one with little mustard seeds visible. It’s pretty and delicious. However, if you don’t have it, this is one ingredient that you could swap. You could use regular Dijon in a pinch.
Nutmeg: Nutmeg is a classic ingredient in creamy dishes like this (it’s in our alfredo sauce, too) as it adds a sneaky little extra something to the final dish. Don’t skip it!
Flour: It’s the combo of butter, flour and milk that will form the base for the creamy sauce that makes this gratin, well, a gratin! The flour is what thickens the sauce, and it’s a must.
How To Make Asparagus Gratin
We’re going to use some culinary words here—stuff like ‘béchamel’ and ‘blanch’—but trust us, this asparagus gratin recipe is not hard to make. Plus, once you’ve got the hang of how to make a gratin, you’ll be gratin-ing any vegetable you get your hands on
Blanch the asparagus just until it’s slightly tender, with some crispness remaining.
Make the béchamel. Béchamel is just a fancy French word for the cream sauce that comes into being when you combine butter, flour and milk. Seasoned with mustard, salt, pepper, nutmeg and Parmesan cheese, this creamy sauce is what makes this gratin a gratin.
Pour the creamy sauce over the blanched asparagus, and top with Gruyère cheese.
To make this asparagus gratin ahead of time (perhaps if you’re hosting Thanksgiving dinner, or another big holiday meal) you could cover the gratin pop it in the fridge at this point, and just bake it before you’re ready to serve it.
Bake for 15 minutes.
Toast the panko in a bit of butter, and finish the asparagus gratin with a sprinkling of those light, airy, toasty breadcrumbs.
More Creamy Vegetable Side Dish Ideas
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