Asparagus Gratin

Asparagus Gratin image


  • 1 bunch medium green asparagus, blanched and shocked
  • 1/2 cup gruyere cheese, grated
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 Tbsp. shallot, diced
  • 1 tsp. garlic, diced
  • 1 tsp. thyme, chopped
  • 2 Tbsp. white wine
  • 2 cups Hood® Light Cream
  • 1 tsp. salt
  • 1 tsp. lemon zest
  • 1/4 tsp. ground black pepper
  • Pinch cayenne


  • STEP 1

    In a small pot, melt butter over medium heat. Add flour and cook until the flour smells nutty; stirring with a wooden spoon constantly.

  • STEP 2

    Add shallots, garlic and thyme to the pot and cook until shallots are translucent. Add white wine to deglaze, stirring vigorously.

  • STEP 3

    Using a whisk, add cold Hood® Light Cream to pan over high heat in several small additions. Stir constantly as mixture comes to a full boil, then turn flame down to medium and cook until the raw flour taste is gone, about 10-15 min.

  • STEP 4

    Add salt, lemon zest, pepper and cayenne. Stir to combine, creating the béchamel.

  • STEP 5

    In a large mixing bowl, combine hot béchamel with asparagus and toss to coat.

  • STEP 6

    Transfer asparagus to small casserole dish. Sprinkle evenly with grated gruyere. Cook under the broiler until golden brown and bubbling, 4-10 minutes.

Per serving: Calories: 415, Carbohydrate: 14 grams, Protein: 11 grams, Fiber: 3 grams, Fat: 36 grams, Saturated fat: 20 grams, Cholesterol: 106 milligrams, Sodium: 340 milligrams, Calcium: 266 milligrams.

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