Creamy Parmesan Asparagus Gratin

Ingredients:

1 ½ lbs asparagus, ends trimmed

2 tbsp

2 cloves garlic, minced

2 tbsp all-purpose flour

1 cup heavy cream (or half-and-half for lighter version)

½ cup milk

1 cup grated Parmesan cheese, divided

½ tsp salt

¼ tsp black pepper

⅛ tsp ground nutmeg (optional)

½ cup breadcrumbs (panko or regular)

1 tbsp olive oil (for toasting breadcrumbs)

Fresh parsley, chopped (for garnish)

Instructions:

Preheat Oven

Preheat your oven to 400°F (200°C).

Blanch the Asparagu

Bring a large pot of salted water to a boil.

Add asparagus and cook for 2-3 minutes, just until bright green and slightly tender.

Drain and immediately plunge into ice water to stop cooking. Pat dry.

Make the Parmesan Cream Sauce

In a skillet over medium heat, melt butter.

Add garlic and sauté for 30 seconds.

Stir in flour and cook, whisking, for 1 minute to form a roux.

Slowly add cream and milk, whisking constantly until smooth and thickened (3-4 minutes).

Add ½ cup Parmesan, salt, pepper, and nutmeg (if using). Stir until melted and smooth.

Assemble the Gratin

Place blanched asparagus in a greased baking dish.

Pour the parmesan cream sauce over the top.

Sprinkle with the remaining ½ cup Parmesan.

Make the Breadcrumb Topping

In a small pan, heat olive oil over medium heat.

Add breadcrumbs and toast, stirring often, until golden brown (2-3 minutes).

Sprinkle breadcrumbs over the gratin.

Bake

Bake uncovered for 15–20 minutes, until bubbly and golden on top.

Serve

Garnish with chopped parsley and serve hot.

Tips:

Try adding a handful of gruyère or fontina for a cheesier variation.

Make it ahead: Assemble fully, refrigerate, and bake just before serving.