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Irresistibly Creamy Cheesy Asparagus Gratin Recipe You Need to Try

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Learn how to make delicious Cheesy Asparagus Gratin. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk, warmed
  • 1 cup sharp white cheddar cheese, shredded
  • ½ cup Gruyère cheese, shredded (or substitute with Swiss cheese)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • ½ cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil or melted butter (for topping)

If you’re looking to make this dish a little lighter, you can swap whole milk for 2% milk, though the creaminess might soften a bit. For a vegetarian twist, feel free to replace the Dijon mustard with a teaspoon of whole-grain mustard for a little extra texture and tang. And if Gruyère isn’t easy to find, a good Swiss cheese lends a similar nutty warmth.

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9×9-inch baking dish or a similar sized oven-safe casserole dish.
  2. Bring a large pot of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking and preserve color. Drain again and set aside.
  3. In a medium saucepan, melt the butter over medium heat. Once melted and bubbling, whisk in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture is golden and smells nutty. This is your roux — the base for that silky sauce Mama Lu taught me to watch carefully, so it never burns.
  4. Gradually whisk in the warmed milk, making sure to break up any lumps. Continue whisking until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
  5. Remove the sauce from heat and stir in the shredded cheddar, Gruyère, and Dijon mustard. Season with garlic powder, salt, and pepper to taste. The cheese should melt smoothly into the sauce, creating that luscious texture I remember Mama Lu chasing in every dish.
  6. Gently fold the blanched asparagus into the cheese sauce, making sure each piece is well coated.
  7. Pour the cheesy asparagus mixture into your prepared baking dish, spreading it evenly.
  8. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and olive oil or melted butter. Sprinkle this mixture evenly over the top to create a golden, crunchy crust.
  9. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown. You’ll know it’s done when the edges are bubbling and the crust is crisp, just like those Sunday meals where the aroma pulled everyone to the table.
  10. Remove from the oven and let it rest for 5 minutes before serving. This little pause lets everything settle — and gives you a moment to savor the memories stirring in the kitchen.

Find it online: https://claracooking.com/cheesy-asparagus-gratin/