Description
This Cheesy Asparagus Gratin is a rich and creamy side dish featuring tender asparagus spears smothered in a luscious blend of mozzarella, asiago, and parmesan cheeses. The cheesy sauce is thickened with whole wheat flour and infused with subtle seasoning, then broiled to a golden bubbly finish, perfect for elevating any meal.
Ingredients
Scale
Vegetables
- 2 pounds asparagus stalks (rinsed with ends cut off)
Liquids
- 3 cups water
Dairy
- 2 tablespoons salted butter
- 3/4 cup shredded mozzarella (divided into 1/2 cup and 1/4 cup)
- 1/2 cup shredded asiago cheese
- 1/2 cup grated parmesan cheese
Dry Ingredients & Seasonings
- 2 tablespoons whole wheat flour
- Sea salt (to taste)
- Garlic pepper or regular pepper (to taste)
Garnish
- Fresh parsley (optional)
Instructions
- Preheat Broiler: Preheat your oven’s broiler and position the oven rack on the top rung to ensure the gratin will brown evenly and quickly under high heat.
- Cook Asparagus: In a large skillet, bring 3 cups of water to a boil. Add the asparagus, cover, and cook for about 4 minutes or until fork-tender. Remove asparagus from the water and place them in a single row on a nonstick or pre-sprayed baking sheet. Season with sea salt and garlic pepper to your taste, then set aside.
- Reserve Asparagus Water: Pour 1 cup of the asparagus cooking water from the skillet into a measuring cup and discard the remaining water. This flavorful liquid will be used for the cheese sauce.
- Make Roux: Using the now empty skillet, melt 2 tablespoons of salted butter over medium heat. Add 2 tablespoons of whole wheat flour and stir continuously for about 1 minute to create a roux, which will thicken your sauce.
- Prepare Cheese Sauce: Gradually whisk the reserved 1 cup of asparagus water into the roux. Continue whisking for about 4 minutes until the sauce thickens to a creamy consistency.
- Add Cheeses: Turn off the heat and stir in the parmesan, asiago, and 1/2 cup of shredded mozzarella cheese until the mixture is smooth, creamy, and all cheeses have melted.
- Assemble Gratin: Pour the cheese sauce evenly over the center of the asparagus on the baking sheet. Sprinkle the remaining 1/4 cup mozzarella on top for added cheesiness and a golden crust.
- Broil: Place the baking sheet under the broiler for 4–6 minutes, watching carefully. Broil until the cheese topping is bubbly and golden brown to perfection, avoiding any burning or overcooking.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately to enjoy a warm, cheesy, and flavorful asparagus side dish.
Notes
- Watch the gratin closely during broiling to prevent burning.
- Whole wheat flour is used here to add a nutty flavor and boost fiber; all-purpose flour can be substituted if preferred.
- Use fresh parsley for a bright, fresh garnish, but this is optional.
- Ensure the asparagus is not overcooked in water to maintain a slight crunch beneath the creamy cheese topping.
- For a richer dish, consider adding a splash of cream to the cheese sauce if desired.
