Asparagus gratin is a lightened up version of potatoes au gratin that's a perfect way to celebrate seasonable asparagus!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 - 10 servings (approximately)
- 5 tablespoons unsalted butter, divided
- 2 teaspoons kosher salt, divided, plus more as needed
- 3 pounds fresh asparagus, trimmed (approximately 3 bunches)
- 1 teaspoon ground black pepper, divided
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 1/4 cups half-and-half
- 8 ounces Emmi USA Kaltbach™ Le Gruyère® AOP, grated
- 1 cup panko breadcrumbs
Place an oven rack on one of the top two shelves, then preheat the oven to 400 degrees F. Grease a 3 or 4-quart casserole dish with cooking spray, butter or olive oil.
Bring a large saucepan of salted water to a boil. Cook the asparagus, in batches if necessary, until crisp-tender, 3-4 minutes depending on the thickness of the asparagus. Drain through a colander, shaking off any excess water, then transfer to the baking dish. Toss with 1 teaspoon salt and 1/2 teaspoon pepper.
In the same pot, melt 3 tablespoons butter over medium-low heat. Whisk in the flour and cook, stirring, until the mixture develops a nutty fragrance and darkens slightly, 2-3 minutes (this is known as a roux). Whisk in the half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then increase the heat to medium-high. Whisk until thick, 4-5 minutes. Remove the sauce from the heat, then add the cheese in handfuls, whisking until smooth. Pour the sauce evenly over asparagus.
Melt the remaining 2 tablespoons butter in a small skillet, then stir in the panko and 1/2 teaspoon salt. Sprinkle over the cheese sauce.
Bake for 10 minutes, then turn on the broiler. Broil for 1-2 minutes, or until the breadcrumbs are golden brown (watch closely to make sure they don’t burn).
Calories: 275kcal | Carbohydrates: 14g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 611mg | Potassium: 375mg | Fiber: 3g | Sugar: 3g | Vitamin A: 32.2% | Vitamin C: 10.1% | Calcium: 33.3% | Iron: 18.9%