About 10 years ago I established an asparagus bed in my garden. Each year in late April through June I get a handful of asparagus out of the garden everyday. By the end of each week, I have 2-3 pounds in the refrigerator. Since the harvest time is so short, I freeze some for later, but we eat a lot of it while in season. Our standby is to drizzle with melted butter and sprinkle with our favorite seasoning blends and carmelize it on the grill or in the oven.
This weekend, I decided I needed something with a bit more substance as the weather was unseasonably cold and my original plan of grilling was rained out. Having cream on hand, and dibs and dabs of cheese left from making homemade pizza few nights before, I pulled together this quick gratin at the last minute.
This is a great side with any roasted meat, or as a vegetarian main dish. Although it assembles in under 10 minutes, It can easily be made earlier in the day and stored covered and refrigerated until time to bake.
2 pounds Asparagus, trimmed 1/2 Lemon, juiced 2 Tablespoons butter, melted 6 cloves of Garlic, thinly sliced 1/2 cup Heavy Cream 1/4 teaspoon Salt 1/4 teaspoon Black pepper 1 cup blended Italian cheeses, such as Pecorino, Fontina, Mozzarella, Provolone, etc. (your preference) 1/2 cup Parmesan cheese, finely grated
- Preheat oven to 400 degrees F.
- Pour melted butter in the bottom of a 2.5 quart oval baking dish.
- Toss asparagus with lemon juice, and then add asparagus to baking dish. Add garlic slices, salt and pepper. Gently toss the ingredients together so garlic and seasoning is evenly distributed. the butter will help these ingredients cling to the asparagus..
- Drizzle with heavy cream and sprinkle cheeses over the top.
- Bake for 20 minutes, or until asparagus is tender and the cheese is melted.
- Set oven to broil and place dish under broiler. Broil 1-2 minutes, watching closely, until cheese is golden brown and bubbly. Remove from oven when desired browning is achieved.
- Serve immediately.
- Pop the flavor: add favorite herbs to this recipe, adding with the garlic, salt and pepper. Thyme, rosemary, sage, or parsely would all be good additions, individually or as blends.
- Turn up the heat: add red pepper flakes to taste.
- Explore cheese variations: Gruyere, Emmentaler, Gouda, or white Cheddar would work well in this recipe.
- Lower the calories and saturated fat: Use half and half in place of cream, choose low-fat versions of the cheeses, use avocado oil instead of butter.
- Keep warm: After broiling, remove gratin from oven and reduce heat to 250 degrees F. Gratin can be kept warm in a low-temp oven for up to 30 minutes, but some cooking of the asparagus will continue.
3 thoughts on “Asparagus Gratin”
This looks really delicious!
Thank you! Just checked out your page and it looks like I have some exploring to do!
Thank you! That’s the fun of it, isn’t it? All the little food explorations, whether in person (not much of that right now), or on the web. Enjoy!