Asparagus Gratinata Recipes

ASPARAGUS GRATIN

Steps:

• 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).
• Serve warm.

SAUTEED ASPARAGUS WITH GARLIC AND THYME

Steps:

• Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
• Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.

KENMARE'S ASPARAGUS GRATIN

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.

ASPARAGUS-AND-POTATO GRATIN

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

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 GRATINATA

Steps:

• PREHEAT OVEN TO 400°F Cook the asparagus in a pot of simmering water until tender, about 5 minutes. Drain and place in an ovenproof serving dish, then drizzle with the oil. Whisk together the milk, cheese, egg, egg white, and salt. Pour over the asparagus. Bake until the gratinata is browned and bubbling, about 20 minutes. Makes 4 servings.

ASPARAGUS GRATIN

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.

SIMPLE GRATINATA

Steps:

• SEASONING/MEAT Mixture:.
• Gently pound chicken to tenderize, then grill until cooked. Slice into strips.
• Mix together all ingredients under "Seasoning" and toss to coat shrimp, and sliced, grilled chicken in a large bowl. Set aside.
• Meanwhile, in a skillet sweat garlic in the olive oil on low until translucent. Pour entire contents of the pan over the shrimp and chicken mixture. Set aside.
• In the same skillet add chopped bacon and cook to brown. Drain off fat and add bacon bits to the shrimp/chicken mixture. Stir well and refrigerate for at least 2 hours.
• SAUCE:.
• In a saucepan whisk together the flour and butter and cook to form a roux. Carefully add in tomato sauce, water and brown sugar, and stir well (this will be very thick!).
• Stir in the can of mushroom soup, and milk.
• Finally, add the parmesan cheese and shrimp/chicken mixture. Simmer on low.
• Bring pot of water to a bowl, and cook pasta until tender. Drain and combine with sauce. This will look VERY watery, and will need time to thicken. It's best left over night in the fridge and reheated, but can be eaten right away.

ASPARAGUS GRATIN

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.

GRATIN OF WHITE ASPARAGUS

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 AND PROSCIUTTO GRATIN OF FETTUCCINE

Steps:

• Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into inch-and-a-half pieces on the diagonal.
• Meanwhile, bring six quarts salted water to boil for the fettuccine. Preheat oven to 450 degrees. Steam the asparagus until barely tender. Set aside and keep warm.
• Melt the butter in a saute pan. Add the shallots and the prosciutto and saute until the shallots are soft. Add the cream and bring to a simmer. Add the tarragon and cook five minutes, or until the sauce has thickened slightly. Season to taste with salt and freshly ground pepper. Add the asparagus and keep warm until the fettuccine is cooked.
• Cook the fettuccine until al dente. Add it to the sauce and toss. Drain and transfer to a buttered baking dish and sprinkle with bread crumbs and cheese. Bake about 15 minutes or until the top is golden brown.