Welcome to a culinary journey that transforms a simple vegetable into an extraordinary side dish: Asparagus Gratin. This particular recipe, inspired by the innovative minds at Cook’s Country Magazine, May 2011 issue, elevates the humble asparagus to new heights of flavor and sophistication. What makes this recipe truly stand out is its ingenious approach to extracting maximum taste and creating a delightfully light sauce, distinguishing it from more conventional gratin preparations.
Typically, asparagus recipes might call for discarding the woody ends – but not this one. In a stroke of culinary genius, these often-overlooked parts are repurposed to create a quick, intensely flavorful vegetable broth. This broth then forms the foundation of a delicate, nutty sauce, a far cry from the heavy cream or béchamel often found in gratins. Instead, a classic butter and flour roux is skillfully crafted to thicken this asparagus-infused liquid, resulting in a sauce that’s both rich in taste and surprisingly light in texture.
Asparagus Gratin is more than just a side; it’s a celebration of spring produce, a testament to smart cooking, and a dish that promises to impress with its depth of flavor and elegant presentation. Whether you’re looking for an accompaniment to a holiday meal, a sophisticated weeknight side, or simply a delicious way to enjoy seasonal asparagus, this recipe offers a unique and satisfying experience.
Why This Asparagus Gratin Recipe is a Must-Try
This isn’t just another gratin recipe; it’s a revelation. The methodology employed here unlocks flavors you never knew asparagus possessed, making it a standout dish. Here’s why you’ll want to add this to your repertoire:
The Innovative Broth Technique
One of the most remarkable aspects of this recipe is its commitment to flavor and minimizing waste. The woody ends of asparagus, usually discarded, are simmered to create a vibrant, fresh broth. This quick infusion extracts the subtle, earthy notes from the asparagus that would otherwise be lost. This concentrated essence becomes the backbone of our gratin’s sauce, delivering an authentic asparagus flavor profile throughout the dish. It’s a simple step that makes a profound difference, deepening the overall taste without adding artificial flavors or excessive ingredients.
A Lighter, More Delicate Sauce
Unlike many gratins that rely heavily on rich cream or milk-based béchamel sauces, this recipe opts for a lighter, butter-and-flour roux. This choice not only results in a less heavy dish but also allows the natural flavor of the asparagus to shine. The nutty notes developed in the roux perfectly complement the delicate asparagus broth, creating a sauce that is velvety smooth, yet never overwhelms the star ingredient. It’s a sophisticated twist that makes the gratin feel fresh and modern, perfect for springtime dining.
Simplicity Meets Elegance
Despite its gourmet-level flavor, this Asparagus Gratin is surprisingly straightforward to prepare. The steps are intuitive, and the techniques are classic, making it accessible for home cooks of all skill levels. From preparing the asparagus broth to building the cheesy roux, each stage is designed for maximum impact with minimal fuss. The end result is a dish that looks elegant enough for a special occasion but is easy enough for a casual weeknight dinner.
Nutritional Benefits of Asparagus
Asparagus isn’t just delicious; it’s packed with nutrients. This vibrant green vegetable is an excellent source of vitamins K, A, C, and E, as well as folate, potassium, and dietary fiber. It also contains powerful antioxidants and has anti-inflammatory properties. Incorporating asparagus into your diet supports bone health, aids digestion, and contributes to overall well-being. By utilizing the entire spear (including the ends for broth), this recipe ensures you’re harnessing all the goodness this superfood has to offer.
How to Make Asparagus Gratin: A Step-by-Step Guide
Creating this flavorful Asparagus Gratin involves a few key steps, each designed to build layers of taste. Follow these instructions carefully to achieve the perfect balance of tender asparagus and creamy, cheesy sauce.
Ingredients:
- 1 pound fresh asparagus spears
- 1 1/2 cups water
- 1/4 teaspoon salt (plus more for seasoning)
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon minced fresh parsley, for garnish
- Freshly ground black pepper, to taste
Equipment:
- Sauté pan with a lid
- Slotted spoon
- Measuring cup
- Whisk or wooden spoon
- Oven-safe casserole dish (approximately 8×8 inches or similar)
Instructions:
Prepare Your Oven: Position an oven rack in the upper middle section of your oven. Preheat the broiler to high. This ensures your gratin will achieve a beautiful golden crust at the end.
Trim the Asparagus: Hold an asparagus spear near the bottom and bend it until the woody end snaps off naturally. This is the perfect point to separate the tender part from the tough, fibrous stem. Repeat for all asparagus spears. Reserve these woody ends; they are crucial for our flavorful broth.
These woody ends are often discarded, but in this innovative recipe, they become the base for a quick and highly flavorful vegetable broth that will infuse the entire dish with a rich asparagus essence.
Make the Asparagus Broth: In a sauté pan, bring 1 1/2 cups of water to a gentle simmer. Add the reserved woody asparagus ends and 1/4 teaspoon of salt. Simmer for precisely 5 minutes. This brief simmering extracts the essential flavors from the ends, creating a light yet potent broth.
Strain the Broth: Using a slotted spoon, carefully remove and discard the softened woody asparagus ends from the pan. Keep the flavorful water in the sauté pan; this is your precious asparagus broth.
Cook the Asparagus: Return the asparagus broth to a simmer. Add the trimmed asparagus spears to the simmering broth. Cover the pan and cook for 2 minutes, or just 1 minute if your asparagus spears are particularly thin. The goal is for them to be nearly tender, as they will finish cooking under the broiler. Avoid overcooking at this stage.
Reserve Broth and Asparagus: Using a slotted spoon, carefully remove the asparagus spears from the pan and set them aside. Pour exactly 1/2 cup of the asparagus broth into a measuring cup and reserve it for the sauce. You can discard any remaining broth.
Prepare the Roux: Wipe the sauté pan dry and return it to the stove over medium heat. Add the unsalted butter and allow it to melt completely. Once the butter is melted and begins to bubble gently, whisk in the all-purpose flour. Continue to whisk for about 3-5 minutes, reducing the heat to medium-low, until the mixture thickens and takes on a nutty aroma and a light golden color. This is your roux, the thickening agent for the sauce.
Cooking the roux properly is key to a smooth, flavorful sauce. Don’t rush this step; the nutty aroma signifies that the flour has been adequately toasted, eliminating any raw flour taste.
Create the Cheesy Sauce: Turn off the heat under the pan. Slowly pour the reserved 1/2 cup of asparagus broth into the roux, whisking constantly to ensure a smooth, lump-free sauce. The sauce will thicken rapidly.
Once the broth is fully incorporated, stir in most of the grated Parmesan cheese and all the shredded Monterey Jack cheese. Reserve a couple of tablespoons of Parmesan for topping. Stir until the cheeses are fully melted and the sauce is creamy and smooth. Taste the sauce and season with additional salt and freshly ground black pepper as needed.
Assemble and Broil the Gratin: Pour the thickened cheesy sauce into your oven-safe casserole dish, spreading it evenly across the bottom. Arrange the reserved asparagus spears neatly on top of the sauce. Sprinkle the remaining reserved Parmesan cheese over the asparagus.
Carefully place the casserole dish under the preheated broiler. Broil for 6-8 minutes, or until the asparagus is perfectly tender, the cheese is bubbling and melted, and the top has a beautiful golden-brown crust. Keep a close eye on it to prevent burning, as broilers can vary in intensity.
Garnish and Serve: Once removed from the oven, garnish your Asparagus Gratin with the minced fresh parsley. Serve immediately and enjoy the harmonious blend of tender asparagus, nutty sauce, and melted cheese.
Pro Tips for a Perfect Asparagus Gratin
- Asparagus Quality Matters: Always choose fresh, firm asparagus with tight, closed tips. Thinner spears tend to be more tender and cook faster.
- Don’t Overcook the Asparagus: Asparagus can quickly become mushy if overcooked. The initial simmering step is just to get it *almost* tender, as it will continue to cook under the broiler.
- Roux Consistency: Ensure your roux cooks long enough to develop a nutty aroma but not so long that it burns. A pale gold color is ideal for this light sauce.
- Whisk Vigorously: When adding the broth to the roux, whisk constantly and vigorously to prevent lumps and achieve a smooth sauce.
- Cheese Choices: While Parmesan and Monterey Jack are specified, feel free to experiment with other melting cheeses like Gruyère, fontina, or even a sharp white cheddar for different flavor profiles.
- Broiler Watch: Broilers can be very powerful. Stay by the oven and watch the gratin closely during the last step to ensure a perfectly golden, not burnt, top.
Serving Suggestions for Asparagus Gratin
This versatile Asparagus Gratin can be a delightful accompaniment to a wide range of main courses. It pairs wonderfully with roasted chicken or turkey, baked salmon, grilled steaks, or pork tenderloin. For a vegetarian meal, serve it alongside a hearty grain salad, quinoa, or a fresh primavera pasta. Its elegant presentation also makes it a fantastic addition to brunch spreads, holiday feasts, or potluck gatherings. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, would beautifully complement the flavors of the dish.
Variations to Customize Your Gratin
Feel free to get creative with this recipe and make it your own!
- Add More Veggies: Incorporate thinly sliced leeks, sautéed mushrooms, or fresh green peas for added texture and flavor. Add them when you combine the asparagus with the sauce.
- Herb Power: Beyond parsley, fresh chives, thyme, or a touch of tarragon can add another layer of aromatic complexity to the sauce. Stir them in along with the cheese.
- Spicy Kick: A pinch of red pepper flakes in the sauce or a dash of hot sauce can introduce a subtle heat.
- Crunchy Topping: For extra texture, mix a tablespoon or two of Panko breadcrumbs with the reserved Parmesan cheese before sprinkling it over the asparagus.
- Make it a Main: For a more substantial dish, consider adding cooked, crumbled bacon, diced ham, or shredded cooked chicken to the sauce before layering it with the asparagus.
Storage and Reheating
Leftover Asparagus Gratin can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently warm it in the microwave, or for best results, cover it with foil and bake in a preheated oven at 350°F (175°C) until heated through and bubbling, removing the foil for the last few minutes if you want to crisp up the topping again.
This Asparagus Gratin offers a fresh take on a classic, transforming simple ingredients into a truly memorable dish. The clever use of asparagus ends for broth and the delicate roux-based sauce combine to create a gratin that is rich in flavor yet wonderfully light. We encourage you to try this recipe and discover your new favorite way to enjoy fresh asparagus!
More Asparagus Recipes to Explore
If you’ve enjoyed this unique Asparagus Gratin, here are more inspiring asparagus recipes from around the web to continue your culinary adventures:
- Food Network Healthy Eats Asparagus 5 Ways
- A Way to Garden 12 Don’ts for Growing, Cooking and Preserving Asparagus
- Food Network Dish Spring Fling: Asparagus
- Cooking Channel Asparagus Frittata, Your Easter Brunch Centerpiece
- Pinch My Salt Asparagus Gratin
- What’s Gaby Cooking Skinny Asparagus and Gruyere Tart
- Food2 Seasonal Spotlight: Asparagus
- Steamy Kitchen Asparagus Gratin
Asparagus Gratin Recipe Summary
Adapted from Cook’s Country Magazine, April 2011
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 174 kcal
Ingredients:
- 1 pound asparagus
- 1 1/2 cups water
- Salt and pepper, to taste
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon minced fresh parsley
Instructions:
- Place rack in upper middle position of the oven and preheat the broiler to high.
- Trim the woody ends of the asparagus off. In a saute pan (with lid), bring the water to a simmer. Add the woody asparagus ends plus 1/4 teaspoon of salt to the water and cook for 5 minutes. Using a slotted spoon, remove and discard the woody asparagus ends.
- Return water to a simmer. Add the asparagus to the water, cover and cook for 2 minutes, until just nearly tender (for very thin asparagus, you only need to cook 1 minute). With a slotted spoon, remove the asparagus and reserve. Pour just 1/2 cup of the asparagus water into a measuring cup (discard the rest).
- Wipe the saute pan dry and return to stove on medium heat. Melt the butter in the pan and with a whisk or spoon, stir in the flour. Reduce heat to medium-low and cook until thickened and nutty smelling, about 3-5 minutes. Turn off the heat. Stir in most of the cheese (reserve a couple of tablespoons of cheese for the top of the asparagus) and the reserved asparagus water. Taste then season with salt and pepper.
- Pour this thickened cheesy sauce into an oven-safe casserole dish. Place the asparagus on top of the sauce. Sprinkle remaining cheese on top of asparagus. Broil for 6-8 minutes. Top with parsley. Serve immediately.
Nutrition Facts (per serving):
- Calories: 174 kcal
- Carbohydrates: 6g
- Protein: 11g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 34mg
- Sodium: 274mg
- Potassium: 256mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 1290 IU
- Vitamin C: 7.7mg
- Calcium: 274mg
- Iron: 2.8mg