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  • Writer's pictureDairy Keen

Asparagus Gratin

It is spring, or at least the asparagus being in the store means it is. This is an awesome way to serve asparagus.

Asparagus Gratin

1-pound fresh Asparagus 1 Cups Water ¼ teaspoon Salt 1 ½ Tablespoon Butter 1 Tablespoon all-purpose Flour ½ Cup grated Parmesan Cheese ½ Cup shredded Monterey Jack or Mozzarella Cheese

Salt and white pepper to taste

Place rack in your oven to the middle position and preheat the broiler to high.

Trim the woody ends from the asparagus. In a sauté or frying pan bring the water and salt to a boil. Add the asparagus and reduced to simmer. Cover with a lid and cook for 1-2 minutes until just barely tender.

Remove the asparagus to a plate lined with a paper towel. Set aside.

Pour the water into a measuring cup, should have ½ cup.

Dry the sauté pan and add the butter. Melt butter and then add the flour. Reduce heat to medium and whisk until smells nutty about 3-5 minutes. Add the ½ Cup asparagus water, whisk until smooth. Add most of the cheeses, keep about 3 Tablespoons for the top of the asparagus. Heat until thicken and then taste and season with salt and white pepper.

Place drained asparagus into an oven safe casserole dish. Place the sauce over the asparagus. Sprinkle with remining cheese. Broil for 6 minutes. Serve immediately.

**To make Gluten Free use Gluten Free Flour instead of all-purpose.

Can be made ahead, chilled and then broil just before serving.


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