📝 About This Recipe
This elegant French-inspired gratin elevates humble spring asparagus into a luxurious side dish that balances tender, earthy stalks with a velvety Mornay sauce. The secret lies in the contrast between the silky, nutmeg-scented cheese sauce and the shatteringly crisp, buttery panko topping. It is the ultimate comfort food for a sophisticated brunch or a celebratory dinner, transforming fresh greens into a decadent masterpiece.
🥗 Ingredients
The Asparagus
- 2 pounds Fresh Asparagus (tough ends trimmed, medium thickness preferred)
- 1 teaspoon Kosher Salt (for blanching water)
The Mornay Sauce
- 3 tablespoons Unsalted Butter (high quality)
- 3 tablespoons All-purpose Flour
- 2 cups Whole Milk (warmed slightly)
- 1.5 cups Gruyère Cheese (freshly grated)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breadcrumb Topping
- 3/4 cup Panko Breadcrumbs (for maximum crunch)
- 2 tablespoons Unsalted Butter (melted)
- 1 clove Garlic (finely minced)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from half a lemon)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a shallow gratin dish with butter.
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2
Bring a large skillet of salted water to a boil. Blanch the trimmed asparagus for just 2-3 minutes until bright green and crisp-tender. Immediately plunge into an ice bath to stop the cooking.
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3
Drain the asparagus thoroughly and pat dry with paper towels. Excess moisture is the enemy of a good gratin; ensure they are quite dry before proceeding.
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4
In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Once foaming, whisk in the flour to create a roux.
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5
Cook the roux for 1-2 minutes, whisking constantly, until it smells slightly nutty but remains pale in color.
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6
Slowly drizzle in the warmed milk, whisking vigorously to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
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7
Remove the pan from heat. Stir in 1 cup of the Gruyère, the Parmesan, Dijon mustard, nutmeg, and black pepper until the cheese is completely melted and the sauce is glossy.
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8
In a small bowl, combine the panko breadcrumbs, melted butter, minced garlic, parsley, and lemon zest. Toss with a fork until the crumbs are evenly coated.
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9
Arrange the blanched asparagus in a single or slightly overlapping layer in the prepared baking dish.
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10
Pour the cheese sauce evenly over the center of the asparagus, leaving the tips slightly exposed for a beautiful presentation.
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11
Sprinkle the remaining 1/2 cup of Gruyère over the sauce, then top evenly with the seasoned breadcrumb mixture.
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12
Bake for 15-18 minutes, or until the sauce is bubbling vigorously and the breadcrumbs have turned a deep golden brown.
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13
If you want extra color, turn on the broiler for the last 60 seconds, watching closely to ensure the crumbs don't burn.
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14
Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Choose asparagus stalks of similar thickness to ensure they cook at the same rate. Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. Don't skip the ice bath for the asparagus, as it preserves the vibrant green color and prevents mushiness. If you don't have Panko, you can use coarse sourdough crumbs for a more rustic, chewy texture. Add a pinch of cayenne pepper to the sauce if you want a subtle, hidden heat.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Chenin Blanc. Serve alongside a roasted chicken or a seared ribeye steak for a classic bistro feel. Accompany with a simple arugula salad dressed in a sharp lemon vinaigrette. For brunch, serve with poached eggs and thick-cut Canadian bacon. A crusty baguette is essential for swiping up every last drop of the Gruyère sauce.