Asparagusgratin Recipes

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ASPARAGUS GRATIN



Asparagus Gratin image

This Asparagus Gratin is a luxurious comforting side dish with a decidedly French accent! Make it part of a fancy spring feast, or a quiet dinner for two.

Provided by Sue Moran

Categories     Side Dish

Time 45m

Number Of Ingredients 11

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
1/4 cup (21 grams) panko breadcrumbs
1 Tbsp 14 grams) butter

Steps:

  • Set oven to 375F Butter a gratin dish.
  • Wash and trim the ends off the asparagus. If the stalks are thin, just arrange them in your gratin dish. If the stalks are thick, you'll want to pre-cook them just a bit. Blanch them in boiling water for about a minute or so to tenderize it a bit. Bring water to a boil, add the asparagus, and start timing right then. Drain and arrange in your gratin dish.
  • Melt the butter in a saucepan, and whisk in the flour. Cook for just a minute, but don't let it brown. Then whisk in the milk and cream and blend well. Add the nutmeg, salt and pepper and continue heating until the sauce thickens, stirring or whisking constantly.
  • Take the sauce off the heat and stir in the cheeses until the they melt and the sauce is smooth.
  • Pour the sauce over the asparagus and bake for about 30 minutes, or until bubbling and beginning to brown. Toward the end of cooking, top the gratin with the breadcrumbs. Note: I top with the breadcrumbs about halfway through cooking so they don't brown too much.
  • Serve asap!

Nutrition Facts : Calories 322 kcal, Carbohydrate 10 g, Protein 14 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 81 mg, Sodium 319 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ASPARAGUS GRATIN



Asparagus Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 pounds asparagus with 1 tablespoon olive oil and a pinch each of salt and pepper in a 3-quart baking dish. Roast at 425˚ F until crisp-tender, 10 to 12 minutes. Mix 1/4 cup whole-wheat breadcrumbs, 2 tablespoons grated pecorino, 1 tablespoon chopped thyme and 1 tablespoon melted butter. Sprinkle over the asparagus. Broil until the breadcrumbs are golden, 2 to 4 minutes.

ASPARAGUS GRATIN



Asparagus Gratin image

Provided by Food Network

Time 50m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
3 tablespoons flour
1 1/4 cups milk
1 cup chicken broth
1/2 cup grated sharp white cheddar, Swiss or Parmesan cheese
Salt and freshly ground black pepper
1 pound asparagus, peeled and cooked
4 hard boiled eggs, thinly sliced
1/4 cup fresh bread crumbs mixed with 1/4 cup grated cheese (same type you added to the sauce)
1 tablespoon melted butter

Steps:

  • In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
  • Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.

GRATIN OF WHITE ASPARAGUS



Gratin of White Asparagus image

Provided by Skye Gyngell

Categories     Cheese     Dairy     Vegetable     Side     Bake     Vegetarian     Mother's Day     Dinner     Lunch     Casserole/Gratin     Parmesan     Asparagus     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

4 1/2 tbsp unsalted butter, melted
15 white asparagus spears
small bunch of lemon thyme, leaves only
generous 3/4 cup crème fraîche
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
1 cup fresh white bread crumbs
3 1/2 ounces Parmesan, freshly grated
2 tbsp minced curly parsley

Steps:

  • Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.
  • Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
  • Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
  • Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
  • Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.

ASPARAGUS GRATIN



Asparagus Gratin image

Categories     Cheese     Vegetable     Broil     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Asparagus     Boil     Gourmet

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter, cut into bits
1/2 cup finely chopped shallots (about 2 large)
4 slices firm white sandwich bread, cut into 1/4-inch pieces
1/4 cup pine nuts (1 1/4 oz)
1/4 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/2 teaspoon salt
1/2 cup mascarpone cheese

Steps:

  • Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
  • Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
  • Preheat broiler.
  • Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
  • Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.

ASPARAGUS-AND-POTATO GRATIN



Asparagus-and-Potato Gratin image

Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner dish beautifully and will have the whole family asking for seconds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

2 cups coarse fresh bread crumbs (from 3 large slices rustic bread)
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small bunch asparagus (about 12 ounces), trimmed
4 medium white- or red-skinned potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch slices
2 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
1 1/4 cups whole milk
4 ounces fresh goat cheese, crumbled
1/4 cup grated Pecorino Romano (1 ounce), plus more for serving
6 thin slices prosciutto
Chive blossoms, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
  • Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
  • Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
  • Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.

ASPARAGUS GRATIN



Asparagus Gratin image

Make and share this Asparagus Gratin recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb asparagus
6 slices prosciutto or 6 slices deli ham
3 tablespoons butter
1/2 cup fresh breadcrumb
1/2 cup shredded gruyere cheese

Steps:

  • Trim and wash the asparagus.
  • In a pot a simmering water, cook the asparagus about 8 minutes or until tender. Drain.
  • Divide asparagus into 6 equal bundles. Wrap 1 slice of the meat around each bundle and place in a shallow baking dish.
  • In a small saucepan over low heat, melt the butter. Add the breadcrumbs to the butter and mix. Cook for 1 minute. Pour this mixture over the bundles. Top with the shredded Gruyere.
  • Broil until cheese lightly browns, about 1 minute.

ASPARAGUS AU GRATIN



Asparagus Au Gratin image

Make and share this Asparagus Au Gratin recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
2 tablespoons unsalted butter
2 tablespoons shallots, minced
kosher salt
black pepper, Freshly ground
1/2 cup creme fraiche or 1/2 cup mascarpone
1/4 cup gruyere cheese
1 teaspoon fresh tarragon

Steps:

  • Preheat the broiler and position an oven rack 8 inches from the heat.
  • Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem. Discard.
  • Melt butter in a large sauté pan. Add minced shallots and cook over moderately high heat until softened, about 1 minute. Add prepared asparagus, season with salt and pepper, and cook briefly over moderate heat, stirring occasionally, until crisp-tender.
  • Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction.
  • Combine crème fraiche and grated gruyere cheese. Spread evenly over asparagus. When ready to serve, broil until golden and bubbling, shifting the dish for even browning, about 1-3 minutes. Sprinkle with tarragon and serve.

Nutrition Facts : Calories 211.3, Fat 19.2, SaturatedFat 11.9, Cholesterol 63.5, Sodium 51.5, Carbohydrate 6.6, Fiber 2.3, Sugar 1.5, Protein 5.6

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