Parsnip Asparagus Au Gratin Recipes

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SIMPLEST ASPARAGUS GRATIN



Simplest Asparagus Gratin image

Cover cooked asparagus with cheese, stick it under the broiler until the top is golden brown and crisp around the edges, and you have a fabulous and elegant dish. You can prepare any of the variations using asparagus instead of the suggested alternative vegetable. Other cooked vegetables you can use: green or wax beans, artichoke hearts, fennel, eggplant, leeks, spinach, celery root, parsnips, zucchini, winter squash or sweet potatoes.

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil for the pan
Salt and pepper
1 1/2 to 2 pounds asparagus, trimmed
6 ounces Gruyere or Swiss cheese, cut into large cubes
8 spring fresh flat-leaf parsley
About 1/2 large loaf French or Italian bread, preferably a day or two old
Pinch paprika, optional

Steps:

  • Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
  • Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
  • Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
  • Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.

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

Spring's favorite veggie just got a decadent makeover.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 20m

Number Of Ingredients 10

1 pound medium-size fresh asparagus, trimmed (1 bunch)
1 large (2 oz.) shallot, thinly sliced (1/2 cup)
1/3 cup heavy whipping cream
1 teaspoon whole-grain mustard
1 teaspoon all-purpose flour
2 garlic cloves, minced (2 tsp.)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces fontina cheese, shredded (about 1 cup), divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

  • Preheat oven to 400°F with oven rack about 6 inches from heat.
  • Toss together asparagus and shallot in a 10-inch broiler-safe skillet or 8-inch square broiler-safe baking dish.
  • Stir together cream, mustard, flour, garlic, salt, pepper, and 1/2 cup of the fontina. Pour over asparagus, and using tongs, gently toss to coat asparagus. Top with Parmesan and remaining 1/2 cup fontina, and bake in preheated oven until asparagus is almost tender-crisp and cheese is melted, 10 to 12 minutes. Increase oven temperature to broil, and broil until golden brown, about 2 to 3 minutes more.

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.

ASPARAGUS GRATIN...FANCY AND GOOD!



Asparagus Gratin...fancy and Good! image

No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION:Italy.

Provided by kiwidutch

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs 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 shallot (about 2 large)
4 slices firm white bread, cut into 1/4-inch pieces
1/4 cup pine nuts (1 1/4 oz)
1/4 teaspoon black pepper
2 ounces finely grated parmigiano-reggiano cheese (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.

Nutrition Facts : Calories 357.8, Fat 23.5, SaturatedFat 7.8, Cholesterol 25.6, Sodium 738.5, Carbohydrate 27, Fiber 5.5, Sugar 4.3, Protein 14.5

PARSNIP GRATIN WITH TURMERIC AND CUMIN



Parsnip Gratin With Turmeric and Cumin image

Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.

Provided by David Tanis

Categories     dinner, vegetables

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds parsnips
Salt and pepper
2 tablespoons butter, for greasing dish
2 cups heavy cream
½ teaspoon turmeric
½ teaspoon toasted and ground cumin
Pinch of cayenne
4 ounces feta cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
  • Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
  • Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
  • Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 38 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 770 milligrams, Sugar 14 grams, TransFat 0 grams

KENMARE'S ASPARAGUS GRATIN



Kenmare's Asparagus Gratin image

Provided by Elaine Louie

Categories     dinner, lunch, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 cup heavy cream
2 shallots, finely chopped
1/4 cup dry white wine, such as Chenin Blanc or Sauvignon Blanc
1/4 cup crushed pecans
1/4 cup panko bread crumbs
1 bunch fresh spring asparagus, peeled and cut diagonally into 1/2-inch slices, ends discarded
1/4 cup grated fontina cheese
1/4 cup grated Parmigiano Reggiano
2 large endive, trimmed, and cut into diagonal slices, 1-inch wide
1/2 small head of radicchio, trimmed, and leaves torn into 1-inch pieces
Extra virgin olive oil, as needed
Fresh lemon juice, as needed
Salt and freshly ground black pepper.

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
  • Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
  • Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
  • In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 544 milligrams, Sugar 6 grams

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 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

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.

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