🧀 Cheesy Baked Asparagus Gratin
⏱ Time
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Prep: 10 minutes
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Bake: 20–25 minutes
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Total: ~35 minutes
🍽 Serves
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4 people
🥦 Ingredients
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1 lb (450 g) fresh asparagus, trimmed
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1 tbsp olive oil or butter
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2 cloves garlic, minced
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1 tbsp all-purpose flour
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1 cup milk (warm is best)
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½ cup heavy cream (optional but richer)
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¾ cup shredded cheese (Gruyère, mozzarella, cheddar, or a mix)
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¼ cup grated Parmesan cheese
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Salt, to taste
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Black pepper, to taste
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¼ tsp nutmeg (optional)
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¼ cup breadcrumbs (optional, for topping)
👩🍳 Instructions
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Preheat the oven
Set oven to 400°F (200°C). Lightly grease a baking dish. -
Prep the asparagus
Wash and trim the tough ends. Arrange asparagus evenly in the baking dish. -
Make the cheese sauce
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Heat olive oil or butter in a saucepan over medium heat.
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Add garlic and cook for 30 seconds (don’t brown).
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Stir in flour and cook for 1 minute.
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Slowly whisk in milk (and cream if using).
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Cook until slightly thickened (2–3 minutes).
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Add shredded cheese, Parmesan, salt, pepper, and nutmeg. Stir until smooth.
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Assemble
Pour cheese sauce evenly over asparagus.
Sprinkle breadcrumbs on top if using. -
Bake
Bake uncovered for 20–25 minutes, until bubbly and lightly golden. -
Serve
Let rest 5 minutes before serving.
❓ Q & A
Q: Can I use frozen asparagus?
A: Yes, but thaw and pat dry first to avoid extra water making the gratin runny.
Q: What’s the best cheese for this recipe?
A: Gruyère is classic, but cheddar adds sharpness, mozzarella adds stretch, and Parmesan adds salty flavor. Mixing cheeses works great.
Q: Can I make it ahead of time?
A: Yes! Assemble everything, cover, and refrigerate up to 24 hours. Bake when ready (add 5 extra minutes).
Q: How do I make it gluten-free?
A: Use gluten-free flour or cornstarch for the sauce and skip or replace breadcrumbs with crushed gluten-free crackers.
Q: Can I add protein?
A: Absolutely. Cooked chicken, crispy bacon, or ham work very well mixed into the dish.
Q: How do I prevent soggy asparagus?
A: Don’t overcook the sauce and avoid too much liquid. Thicker sauce = better texture.