Best Asparagus Gratinata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SIMPLEST ASPARAGUS GRATIN



Simplest Asparagus Gratin image

Cover cooked asparagus with cheese, stick it under the broiler until the top is golden brown and crisp around the edges, and you have a fabulous and elegant dish. You can prepare any of the variations using asparagus instead of the suggested alternative vegetable. Other cooked vegetables you can use: green or wax beans, artichoke hearts, fennel, eggplant, leeks, spinach, celery root, parsnips, zucchini, winter squash or sweet potatoes.

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil for the pan
Salt and pepper
1 1/2 to 2 pounds asparagus, trimmed
6 ounces Gruyere or Swiss cheese, cut into large cubes
8 spring fresh flat-leaf parsley
About 1/2 large loaf French or Italian bread, preferably a day or two old
Pinch paprika, optional

Steps:

  • Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
  • Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
  • Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
  • Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.

ASPARAGUS GRATIN



Asparagus Gratin image

Spring's favorite veggie just got a decadent makeover.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 20m

Number Of Ingredients 10

1 pound medium-size fresh asparagus, trimmed (1 bunch)
1 large (2 oz.) shallot, thinly sliced (1/2 cup)
1/3 cup heavy whipping cream
1 teaspoon whole-grain mustard
1 teaspoon all-purpose flour
2 garlic cloves, minced (2 tsp.)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces fontina cheese, shredded (about 1 cup), divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

  • Preheat oven to 400°F with oven rack about 6 inches from heat.
  • Toss together asparagus and shallot in a 10-inch broiler-safe skillet or 8-inch square broiler-safe baking dish.
  • Stir together cream, mustard, flour, garlic, salt, pepper, and 1/2 cup of the fontina. Pour over asparagus, and using tongs, gently toss to coat asparagus. Top with Parmesan and remaining 1/2 cup fontina, and bake in preheated oven until asparagus is almost tender-crisp and cheese is melted, 10 to 12 minutes. Increase oven temperature to broil, and broil until golden brown, about 2 to 3 minutes more.

ASPARAGUS-AND-POTATO GRATIN



Asparagus-and-Potato Gratin image

Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner dish beautifully and will have the whole family asking for seconds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

2 cups coarse fresh bread crumbs (from 3 large slices rustic bread)
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small bunch asparagus (about 12 ounces), trimmed
4 medium white- or red-skinned potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch slices
2 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
1 1/4 cups whole milk
4 ounces fresh goat cheese, crumbled
1/4 cup grated Pecorino Romano (1 ounce), plus more for serving
6 thin slices prosciutto
Chive blossoms, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
  • Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
  • Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
  • Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.

KENMARE'S ASPARAGUS GRATIN



Kenmare's Asparagus Gratin image

Provided by Elaine Louie

Categories     dinner, lunch, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 cup heavy cream
2 shallots, finely chopped
1/4 cup dry white wine, such as Chenin Blanc or Sauvignon Blanc
1/4 cup crushed pecans
1/4 cup panko bread crumbs
1 bunch fresh spring asparagus, peeled and cut diagonally into 1/2-inch slices, ends discarded
1/4 cup grated fontina cheese
1/4 cup grated Parmigiano Reggiano
2 large endive, trimmed, and cut into diagonal slices, 1-inch wide
1/2 small head of radicchio, trimmed, and leaves torn into 1-inch pieces
Extra virgin olive oil, as needed
Fresh lemon juice, as needed
Salt and freshly ground black pepper.

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
  • Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
  • Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
  • In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 544 milligrams, Sugar 6 grams

ASPARAGUS GRATIN



Asparagus Gratin image

Categories     Cheese     Vegetable     Broil     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Asparagus     Boil     Gourmet

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter, cut into bits
1/2 cup finely chopped shallots (about 2 large)
4 slices firm white sandwich bread, cut into 1/4-inch pieces
1/4 cup pine nuts (1 1/4 oz)
1/4 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/2 teaspoon salt
1/2 cup mascarpone cheese

Steps:

  • Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
  • Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
  • Preheat broiler.
  • Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
  • Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.

ASPARAGI ALLA PARMIGIANA (ITALIAN ASPARAGUS GRATIN)



Asparagi Alla Parmigiana (Italian Asparagus Gratin) image

Found online; posting for ZWT 7-Italy. *Updated 10/10/13-Finally made this and really enjoyed! I had very skinny asparagus so I should have decreased the cooking time. I used butter and drizzled a little olive oil on top too. I recommend using thicker asparagus or decrease cooking time.*

Provided by AZPARZYCH

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 lbs asparagus, trimmed
3 tablespoons butter, cut into pieces
1/2-2/3 cup parmesan cheese, grated
salt and pepper

Steps:

  • Preheat oven to 450°F.
  • Butter a shallow gratin or baking dish that is just large enough to hold the asparagus.
  • Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.
  • Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven.
  • Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.
  • *Variations.
  • Instead of the butter use olive oil or half butter and half olive oil.
  • Use half Parmesan and half shredded fontina cheese for a creamier gratin.
  • Layer a couple of slices of prosciutto in with the asparagus if you like.
  • Sprinkle with a little lemon zest for added zing.

ASPARAGUS AU GRATIN



Asparagus Au Gratin image

Make and share this Asparagus Au Gratin recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
2 tablespoons unsalted butter
2 tablespoons shallots, minced
kosher salt
black pepper, Freshly ground
1/2 cup creme fraiche or 1/2 cup mascarpone
1/4 cup gruyere cheese
1 teaspoon fresh tarragon

Steps:

  • Preheat the broiler and position an oven rack 8 inches from the heat.
  • Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem. Discard.
  • Melt butter in a large sauté pan. Add minced shallots and cook over moderately high heat until softened, about 1 minute. Add prepared asparagus, season with salt and pepper, and cook briefly over moderate heat, stirring occasionally, until crisp-tender.
  • Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction.
  • Combine crème fraiche and grated gruyere cheese. Spread evenly over asparagus. When ready to serve, broil until golden and bubbling, shifting the dish for even browning, about 1-3 minutes. Sprinkle with tarragon and serve.

Nutrition Facts : Calories 211.3, Fat 19.2, SaturatedFat 11.9, Cholesterol 63.5, Sodium 51.5, Carbohydrate 6.6, Fiber 2.3, Sugar 1.5, Protein 5.6

GRATIN OF WHITE ASPARAGUS



Gratin of White Asparagus image

Provided by Skye Gyngell

Categories     Cheese     Dairy     Vegetable     Side     Bake     Vegetarian     Mother's Day     Dinner     Lunch     Casserole/Gratin     Parmesan     Asparagus     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

4 1/2 tbsp unsalted butter, melted
15 white asparagus spears
small bunch of lemon thyme, leaves only
generous 3/4 cup crème fraîche
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
1 cup fresh white bread crumbs
3 1/2 ounces Parmesan, freshly grated
2 tbsp minced curly parsley

Steps:

  • Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.
  • Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
  • Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
  • Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
  • Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.

ASPARAGUS GRATIN



Asparagus Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 pounds asparagus with 1 tablespoon olive oil and a pinch each of salt and pepper in a 3-quart baking dish. Roast at 425˚ F until crisp-tender, 10 to 12 minutes. Mix 1/4 cup whole-wheat breadcrumbs, 2 tablespoons grated pecorino, 1 tablespoon chopped thyme and 1 tablespoon melted butter. Sprinkle over the asparagus. Broil until the breadcrumbs are golden, 2 to 4 minutes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #vegetables     #easy     #dinner-party     #dietary     #inexpensive     #asparagus     #brunch     #3-steps-or-less

Related Topics