An Asparagus Gratin that No One Can Resist
The first sight of asparagus bunches at the farmers market in springtime is enough to send us into states of elation usually reserved for holidays and special occasions. But maybe that’s only natural, since the arrival of asparagus is a sure sign that we’ve survived winter and longer, warmer days are on their way. And what occasion could be more special than that?! While we’ll spend all summer tossing asparagus on a hot grill, treating it lightly and enjoying it as a healthy veggie side dish, the first asparagus of the year calls for the royal treatment. Creamy and rich with Gruyère cheese and butter, this asparagus gratin recipe is our favorite way to celebrate the arrival of one of spring’s most iconic vegetables. Who could resist tender asparagus baked in a luscious béchamel-style sauce, seasoned with whole grain mustard, thyme, and a pinch of nutmeg, then buried in Gruyère and parmesan? No one we know.
Everything You’ll Need to Make the Best Asparagus Recipe on Earth
Although this stunner of a side dish recipe comes across as very dressed-up, it’s not hard to make and you won’t need any special ingredients. You might need to make a trip to the grocery store, unless you’re the kind of person who keeps Gruyère in the house at all times (and if you are, good for you—let’s be friends!). Here’s all you’ll need to make it:
- Asparagus
- Butter
- Flour
- Whole milk
- Whole grain mustard
- Nutmeg
- Parmesan cheese
- Gruyère cheese
- Panko
How To Make Our Asparagus Gratin Recipe
We’re going to use some culinary words here—stuff like ‘béchamel’ and ‘blanch’—but trust us, this is really basic stuff. 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. All that béchamel is is butter + flour + milk to make a thick cream sauce, then season with mustard, salt, pepper, nutmeg and parmesan cheese. Easy peasy!
- Pour the cream sauce over the asparagus, and top with Gruyère.
- Bake for 15 minutes.
- Toast the panko in a bit of butter, and finish the gratin with a sprinkling of those light, airy breadcrumbs.
Tools You’ll Need
More Vegetable Side Dish Recipes to Try
Did You Win Everyone Over?
It’s hard to imagine that even the most devoted asparagus naysayer could deny the deliciousness of this cheesy asparagus gratin. If you make it, let us know how you—and everyone you share it with—likes it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
