Asparagus Gratin


Asparagus GratinEaster Sunday is this weekend. How will you be celebrating? If your Easter plans include fresh asparagus, here is a beautiful recipe that will have even the kids coming back for more… Asparagus Gratin.

I’ve adapted this gratin from a 2011 Cook’s Country recipe which has been hugely popular on the blogosphere. My version has a touch of nutmeg and the addition of Panko bread crumbs on top. This is one of my favorite ways to serve asparagus – especially for a special occasion. It works beautifully with both a brunch menu or a traditional Easter ham dinner.


Asparagus Gratin
Recipe Type: Vegetable, Side Dish
Author: A Passionate Plate
Serves: 8
Crisp asparagus is topped with a creamy cheese sauce and seasoned with a touch of nutmeg, then broiled to perfection.
  • 2 lb. asparagus spears, woody ends removed
  • 6 cups water
  • 1 tsp. salt
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. white pepper
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 Tbsp. Panko bread crumbs (optional)
  1. In a wide sauce pan, bring 6 cups of water and 1 tsp. salt to a roiling boil. Add the asparagus and cook until it is crisp tender, approximately 4 minutes.
  2. Meanwhile, in a small sauce pan, melt the butter and whisk in the flour to form a roux. Turn heat down to low.
  3. Drain the asparagus, reserving 1 cup of the asparagus water.
  4. Rinse the asparagus under cold water and pat dry with a paper towel.
  5. Whisk the reserved asparagus water into the roux and bring to a bowl over medium heat. Simmer until thickened, about 3 minutes.
  6. Off heat, stir in the nutmeg, white pepper, 3/4 cup Parmesan cheese and the Jack cheese.
  7. Place the asparagus in a shallow baking dish.
  8. Pour cheese sauce over the asparagus and top with remaining 1/4 cup Parmesan cheese and the Panko bread crumbs.
  9. Broil until the cheese is golden and the asparagus is heated through and tender, about 5 minutes.
  10. Serve immediately.



One comment

  1. The Omnivore says:

    I always think of gratins as being so time-consuming but this looks simple and delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.