Cheesy Baked Asparagus Gratin

This rich, bubbly, and crispy-topped asparagus gratin transforms fresh asparagus into an indulgent side dish perfect for holidays, dinner parties, or a luxurious weeknight treat.

Classic Cheesy Asparagus Gratin

Ingredients:

• 1 ½ lb (about 2 bunches) fresh asparagus, woody ends trimmed

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 1 ¼ cups whole milk or half-and-half, warmed

• ¼ tsp freshly grated nutmeg

• 1 cup (about 3 oz) grated Gruyère cheese, divided (can sub with Fontina, Comté, or a sharp white cheddar)

• ¼ cup grated Parmesan cheese

• Salt and freshly ground black pepper to taste

• For the topping: ⅓ cup Panko breadcrumbs mixed with 1 tbsp melted butter and 1 tbsp of the grated Parmesan.

Instructions:

1. Prep: Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch or similar sized baking dish.

2. Blanch the Asparagus (Optional but recommended): Bring a large pot of salted water to a boil. Prepare an ice bath. Add asparagus and cook for 2-3 minutes until bright green and just tender-crisp. Immediately plunge into the ice bath to stop cooking. Drain and pat very dry. (This step sets the color and ensures even, perfect tenderness.) Arrange spears in the prepared dish.

3. Make the Cheese Sauce (Mornay):

   • In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until bubbly and golden (this is a roux).

   • Gradually whisk in the warm milk. Continue to whisk until the mixture thickens and comes to a gentle simmer, about 3-5 minutes.

   • Remove from heat. Stir in nutmeg, ¾ cup of the Gruyère, and the ¼ cup Parmesan. Season generously with salt and pepper. Taste and adjust.

4. Assemble: Pour the warm cheese sauce evenly over the asparagus. Tilt the dish to help it settle. Sprinkle the remaining ¼ cup Gruyère over the top, followed by the buttered Panko-Parmesan mixture.

5. Bake: Bake for 15-20 minutes, until the sauce is bubbling around the edges and the top is golden brown and crisp.

6. Optional Broil: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.

7. Rest and Serve: Let rest for 5 minutes before serving. This allows the sauce to thicken slightly.

Quick & Easy Shortcut Version

• Sauce Shortcut: Use a high-quality store-bought Alfredo sauce (about 1 ¼ cups). Warm it gently, stir in ½ cup of your chosen grated cheese until melted, and pour over asparagus.

• Skip Blanching: If using thin asparagus, you can skip blanching. Just arrange raw spears in the dish, cover tightly with foil, and bake for 10 minutes before adding sauce and topping, then bake uncovered as directed.

Flavor & Add-In Ideas:

• Garlic: Sauté 2 minced garlic cloves in the butter for 30 seconds before adding the flour.

• Herbs: Add 1 tbsp fresh thyme or tarragon to the sauce, or sprinkle with chopped chives before serving.

• Prosciutto: Wrap bundles of 3-4 asparagus spears in thin slices of prosciutto before saucing and baking.

• Lemon: Add the zest of half a lemon to the sauce or squeeze fresh juice over the finished gratin.

• Crispy Onions: Substitute the Panko topping with ½ cup of French’s fried onions for a classic green bean casserole vibe.

Pro Tips:

• Choose Similar Sizes: Select asparagus spears of similar thickness for even cooking.

• Dry is Key: Ensure blanched asparagus is patted very dry so the sauce doesn’t become watery.

• Cheese Choice: Gruyère melts beautifully and offers a nutty flavor that pairs perfectly with asparagus.

• Make-Ahead: Assemble the dish (without the Panko topping) up to a day ahead. Cover and refrigerate. Add topping and bake from cold, adding 5-10 extra minutes.

Serve this decadent gratin alongside roast chicken, grilled steak, Easter ham, or as the star of a vegetarian feast. It’s comfort food elegance at its best!