Asparagusgratin Recipes

ASPARAGUS CASSEROLE

Steps:

• Heat oven to 400°F.
• Blanch the asparagus in boiling water and transfer immediately to ice water to stop the cooking. If asparagus spears are thin, blanch 1 minute. If they are thick, blanch 2 minutes. Drain completely.
• Heat 1 tablespoon olive oil in a medium saucepan over high heat. Add the mushrooms and cook, tossing occasionally, until mushrooms are well browned.
• Add half a tablespoon olive oil and the onion to the mushrooms. Cook, tossing occasionally, until onion is lightly browned. Remove from the heat and set aside.
• In a clean, medium skillet, heat the cream and half and half over medium heat until bubbly. Simmer gently 10 minutes to thicken. Whisk in the whole grain and Dijon mustard, salt, and pepper. Remove from the heat.
• In a mixing bowl, combine the asparagus, mushroom-onion mixture, and Dijon cream. Transfer to a 2-qt casserole dish or equivalent.
• In a small bowl, combine 1/2 teaspoon olive oil, panko breadcrumbs, and parmesan cheese. Sprinkle over the asparagus casserole.
• Bake at 400°F for 20-30 minutes until bubbly and golden on top, and asparagus is fork tender.

ASPARAGUS AND ASIAGO GRATIN

Steps:

• Preheat the oven to 450°F (232°C).
• Arrange the asparagus in a single layer in a large baking dish and drizzle with 1 tablespoon of the olive oil. Toss the spears gently to coat with the oil.
• In a bowl, whisk together the cheese, bread crumbs, parsley, lemon zest, 1/2 teaspoon salt, and a grinding of pepper. Drizzle in the remaining 1 tablespoon oil and stir until well mixed. Sprinkle the bread crumb mixture over the asparagus.
• Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown, 10 to 15 minutes, depending on the thickness of your asparagus.
• Drizzle the asparagus with some lemon juice and serve hot, straight from the baking dish, or arrange on a lovely little gratin dish to take to the table. Originally published March 28, 2012.

ASPARAGUS GRATIN

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!

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.

CHEESY ASPARAGUS GRATIN

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place asparagus in a single layer onto the prepared baking sheet. Stir in butter, garlic and Italian seasoning; season with salt and pepper, to taste. Place into oven and roast for 8-10 minutes, or until tender but crisp. Top with cheeses and bake for an additional 3-4 minutes, or until melted. Serve immediately, garnished with parsley, if desired.

ASPARAGUS GRATIN

Steps:

• Bring the water and reserved asparagus stems to a boil, reduce the heat and simmer for five minutes then remove the stems from the water.
• Add the asparagus to the water and simmer until just tender, about 2 minutes.
• Remove the asparagus from the water and place in a baking dish, reserving 1 cup of the water.
• Melt the butter in a pan and let it bubble until it starts to turn a light brown.
• Mix in the flour and cook until it starts to turn a light golden brown.
• Add the reserved asparagus water and cook, stirring, until it thickens.
• Add 1/2 cup of the cheese and let it melt.
• Season with salt and pepper to taste.
• Pour the mixture over the asparagus in the baking dish and top with the remaining cheese.
• Broil until the cheese has melted and turned golden brown, about 4-6 minutes, watching it carefully.

ASPARAGUS GRATIN RECIPE

Steps:

• Melt butter and when butter is completely melted, combine flour and salt, whisking together until all ingredients have a smooth texture. Add milk gradually to ingredients to thicken the sauce as it is stirred and then add shredded cheese. In a small bowl, combine corn flakes or crumbs and chopped walnuts. Precook fresh asparagus by steam cooking stalks in pan with boiling water for 5 to 7 minutes. Grease the bottom and sides of a shallow sided pan such as a gratin, baking, or paella pan. In the pan, use half the asparagus in a layer and then layer on half the breadcrumbs or corn flakes. Pour half of the milk and cheese sauce over the asparagus. Add a second layer of asparagus, placing the heads of the stalks opposite to those in the first layer. Put the rest of the milk and cheese sauce over the asparagus and then top with the remaining breadcrumbs or crushed corn flakes mixture. Set oven temperature at 375° F and bake for 20 minutes, or until top is golden brown.

SALMON & ASPARAGUS GRATIN WITH PARMESAN SAUCE

Steps:

• Preheat the oven to 200 °C (400 °C). Heat oil in a non-stick pan. Sweat the onion and leek for 2 minutes. Add the garlic and cook for 1 minute. Add the cauliflower and cook for 2-3 minutes. Add the asparagus. Cook for 1 minute. Season. Remove from the heat. Mix the sauce and half the cheese in a bowl. Add to the vegetables and mix. Add the salmon cubes. Mix gently. Divide between four baking dishes. Top with the remaining cheese. Bake in the oven for 20 minutes. Broil for 2 minutes or until lightly browned. Remove from the oven. Serve immediately with a green salad. Chef's secret Cook the vegetables for a few minutes before adding them to the sauce; this will allow the excess water to evaporate, making your sauce creamier and thicker.

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.

BROILED ASPARAGUS

Steps:

• Heat broiler. On a baking sheet, toss the asparagus with the oil and ¼ teaspoon each salt and pepper.
• Arrange the asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.

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.

ASPARAGUS GRATIN

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

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.

THIS ASPARAGUS, ONION AND POTATO GRATIN MAKES A GREAT VEGETARIAN MAIN

Steps:

• Preheat oven to 375°F.
• Place potatoes in a Dutch oven; cover with cool water. Bring to a boil over high; reduce heat to medium-low, and simmer until almost tender, about 10 minutes. Remove potatoes with a slotted spoon; place in an 11- x 7-inch baking dish coated with cooking spray.
• Add asparagus to boiling water; cook 1 minute. Add onion halves; cook 1 minute. Reserve 1/2 cup cooking liquid; drain asparagus mixture. Arrange asparagus and onions in baking dish with potatoes.
• Whisk together milk and flour in a small saucepan. Add reserved cooking liquid. Bring to a simmer over medium-high; cook until thickened, 4 to 5 minutes. Remove from heat. Add salt, pepper, and cheese; stir until cheese melts. Spoon evenly over vegetables in baking dish. Bake at 375°F until top is bubbly and lightly browned, about 30 minutes.
• Meanwhile, heat oil in a small skillet over medium. Add garlic; cook until fragrant, about 1 minute, stirring constantly. Add bread and parsley, and toss to combine.
• Remove gratin from oven. Preheat broiler to high with oven rack in upper middle position. Sprinkle breadcrumb mixture over gratin; broil until browned, 1 to 2 minutes.

ASPARAGUS GRATIN

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 RECIPE

Steps:

• 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 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 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 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 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.

ASPARAGUS AND MUSHROOM AU GRATIN

Steps:

• Preheat oven to 350ºF. Spray a 9x13x2-inch baking dish with cooking spray.
• Trim any tough ends from asparagus and cut spears into 1-inch pieces. Place in prepared baking dish.
• In a skillet over medium heat, melt 1 Tbsp butter. Add mushrooms and saute for about 5 minutes. Spread over asparagus in baking dish.
• In a medium saucepan, melt 1/4 cup of butter. Stir in flour until smooth. Gradually whisk in milk and sherry. Cook over medium heat just until the sauce thickens, about 3 minutes. Remove from heat and stir in mozzarella cheese, salt and pepper. Pour sauce evenly over asparagus and mushrooms.
• Bake uncovered for 30 minutes.

SCALLOPED ASPARAGUS WITH CHEDDAR CHEESE SAUCE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F (180 C/Gas 4). Lightly butter a shallow 2-quart baking dish.
• For fresh asparagus, wash it and snap off the woody part of the stalks, and cut into 2 1/2-inch pieces.
• Lay the spears in a deep skillet or sauté pan and cover with about an inch of water and 1 teaspoon of salt. Cover and simmer for 3 to 5 minutes, or until just tender. (For frozen asparagus, follow the cooking instructions on the package.)
• Drain immediately and cover with cool water to stop the cooking process.
• Transfer it to the prepared baking dish or casserole.
• Melt the butter in a saucepan over medium-low heat.
• Mix 2 tablespoons of the butter with the soft bread crumbs and set aside for topping casserole later.
• Blend the flour, salt, and pepper into remaining butter in the saucepan. Continue cooking and stirring over low heat.
• Gradually add the milk and cook, stirring, until thickened.
• Add Worcestershire sauce, pimiento, and cheese; stir until cheese has melted.
• Pour the sauce over the asparagus in the baking dish and then top with the buttered crumbs.
• Bake in the preheated oven for 20 minutes.
• Serve with your choice of entrée and enjoy! You Might Also Like Asparagus With Cream Sauce Ham and Asparagus Crepes With Parmesan Cheese Creamy Pasta With Ham and Asparagus

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.

ASPARAGUS GRATIN

Steps:

• Rinse the green asparagus, trim the ends and cook in lightly salted water for about 6 minutes. Drain well.
• Rinse the white asparagus, peel, cut off the ends and cook for about 12 minutes in lightly salted water. Drain well.
• Heat the butter. Saute the anise and flour. Deglaze with the milk and cream. Bring to a boil, stirring constantly. Stir in the cheese. Season with salt, pepper and nutmeg.
• Layer the asparagus in a buttered baking dish. Pour the sauce on top. Sprinkle with breadcrumbs. Bake for about 30 minutes at 200°C (approximately 400°F). Remove from the oven and serve immediately.

ASPARAGUS GRATIN

Steps:

• Preheat the oven to 180°C (approximately 350°F).
• Chop the bottom third of the asparagus. Peel and place in an oiled baking dish. Rinse the scallions and cut into rings. Saute the scallions in hot oil for 2-3 minutes and add to the asparagus (saving about 1 tablespoon for the garnish). Whisk the cream, sour cream, cheese and eggs. Season with salt and pepper. Pour the cream over the vegetables and bake for 40-45 minutes, until golden brown. Serve garnished with the remaining scallions.

BAKED ASPARAGUS AU GRATIN

Steps:

• Instructions Heat oven to 400°F. Arrange asparagus in a greased 13 x 9-inch baking dish. Melt 4 tablespoons butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in the milk, garlic salt, pepper and nutmeg. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low. Gradually whisk in Pleasant Ridge Reserve until melted. Pour cheese sauce over asparagus. Bake, covered, for 10 minutes. Melt remaining butter; toss with bread crumbs. Sprinkle crumb mixture over sauce. Bake, uncovered, for 7-9 minutes longer or until asparagus is tender. Broil 3-4 inches from the heat for 1-2 minutes or until topping is golden brown.