This French-inspired Asparagus Gratin is delicious and soothing! A spectacular spring feast or a romantic evening with two should include it.
– 1 lb asparagus – 3 tbsp (42 grams) butter – 3 Tbsp (28 grams) all purpose flour – 1 cup (237 ml) milk – 1/2 cup (118 ml) heavy cream – 1/4 tsp freshly grated nutmeg – salt and fresh cracked black pepper to taste – 1/2 cup (45 grams) finely grated Parmesan cheese – 1 cup (125 grams) shredded Gruyere cheese TOPPING – 1/4 cup (21 grams) panko breadcrumb – 1 Tbsp 14 grams) butter
Heat oven to 375F. Butter a gratin. Wash and trim asparagus ends. Simply put thin stalks in your gratin dish. Thicker stalks need pre-cooking.
To tenderize, blanch in boiling water for a minute. Start timer when asparagus is added to boiling water. Drain and put in gratin dish.
fresh asparagus gratin In a saucepan, melt butter and mix in flour. Cook for a minute without browning. Add milk and cream and mix well.
Add the nutmeg, salt, and pepper and mix or whisk frequently until the sauce thickens. cheese gratin sauce
Turn off the heat and whisk in the cheeses until smooth. Crème gratin with shredded cheese Add the sauce to the asparagus and bake for 30 minutes until bubbly and golden.
Add breadcrumbs to the gratin at the end. Note: I add breadcrumbs halfway through cooking to avoid browning. Bake-ready asparagus gratin Serve now!