Asparagus Gratin (Print Version)
# Ingredients:
→ For the Asparagus and Sauce
01 -
450g (1 lb) asparagus - prepared weight, after trimming
02 -
30g (6 tsp) unsalted butter
03 -
20g (6 tsp) plain/all-purpose flour
04 -
330ml (1⅓ cups) milk
05 -
1 teaspoon Dijon mustard
06 -
125g (1¼ cups) freshly grated cheddar cheese
07 -
Sea salt and freshly ground pepper to taste
→ For the Topping
08 -
30g (2 tbsp) unsalted butter
09 -
60g (⅔ cup) panko breadcrumbs
10 -
1 teaspoon fresh thyme leaves, finely chopped
11 -
2 tablespoon freshly grated Parmesan
# Instructions:
01 -
Preheat your oven to 200 degrees C (390 F).
02 -
Melt butter and combine in a bowl with breadcrumbs, thyme leaves and grated parmesan. Set aside.
03 -
Lightly butter a 22 cm (8.5 inch) square baking dish or oval dish with 8 cup capacity.
04 -
Snap off woody ends of asparagus and cut into roughly 5 cm (2 inch) pieces.
05 -
Melt butter, add flour and whisk. Cook for a minute, then add milk. Whisk until sauce thickens to pouring cream consistency (5-7 minutes). Remove from heat, add cheese, mustard and pepper.
06 -
Add asparagus to baking dish, pour over cheese sauce, and sprinkle with breadcrumb topping.
07 -
Bake for 20-25 minutes until topping is crispy and golden and asparagus is cooked through. Cover with foil if topping browns too quickly.
08 -
Let stand for 5 minutes before serving.
# Notes:
01 -
Can be prepared a day in advance (add breadcrumbs just before baking)
02 -
Leftovers keep in fridge for up to 3 days
03 -
Not suitable for freezing
04 -
Can be made gluten-free using appropriate flour and breadcrumbs