Gratins and Bear It hero image

Gratins and Bear It

Asparagus Spears Baked in Lemon-Butter Cream with a Golden Breadcrumb Crust

35 minutes
Serves 4
SideFrench
Herb's take

This French-inspired gratin transforms spring asparagus into a luxurious, lemony side dish worthy of its own fan club. You’ll learn how to coax maximum flavor and texture from simple ingredients using classic techniques, plus, you get to wield a zester with purpose.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 400°F (200°C) and butter a shallow 1 1/2 quart gratin dish.
  2. 02
    Bring a large pot of salted water to a boil. Blanch the asparagus for 2 minutes until bright green and just tender, then plunge into ice water to stop the cooking. Drain and pat dry.
  3. 03
    In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the minced shallot and sauté for 2 minutes until softened.
  4. 04
    Add the garlic and cook for 30 seconds until fragrant.
  5. 05
    Sprinkle in the flour and cook, whisking constantly, for 1 minute to form a pale roux.
  6. 06
    Slowly whisk in the milk, then bring to a simmer, stirring often, until thickened, about 2 minutes.
  7. 07
    Remove from heat. Stir in the zest and juice of the lemon, crème fraîche, Gruyère, and a big pinch of salt and pepper.
  8. 08
    Arrange the asparagus in the buttered gratin dish. Pour the lemon-butter sauce evenly over the top.
  9. 09
    In a small bowl, combine breadcrumbs, parmesan, parsley, olive oil, and the remaining 2 tablespoons butter (melted). Toss until the mixture resembles damp sand.
  10. 10
    Sprinkle the breadcrumb mixture evenly over the gratin.
  11. 11
    Bake for 15–18 minutes, until bubbling and deeply golden on top. Let rest for 5 minutes before serving.

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