Description
A minimalist asparagus bake finished with a silky, golden gratin, perfect for dinner parties or weeknight meals.
Ingredients
Scale
- 1 ½ lb (700 g) fresh asparagus, woody ends trimmed
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup whole milk, heated until just warm
- ½ cup heavy cream
- ½ cup finely grated Parmesan (plus extra for finishing)
- Zest of ½ lemon
- Salt to taste
- White pepper to taste
- ¾ cup panko breadcrumbs, lightly toasted
- 2 tbsp unsalted butter, melted
- 1 tbsp finely chopped fresh parsley
- Pinch of flaky sea salt
Instructions
- Preheat the oven to 400°F (200°C). Arrange trimmed asparagus on a rimmed baking sheet, toss with olive oil and a pinch of salt.
- Roast until bright green with lightly browned tips, about 10–12 minutes.
- Melt 3 tbsp butter in a medium saucepan over medium heat. Add flour and whisk to form a pale roux; cook 1–2 minutes without browning.
- Whisk in warm milk and cream, stirring until the sauce thickens to a velvety consistency, about 3–5 minutes.
- Season with salt, white pepper, and lemon zest. Stir in ½ cup Parmesan until glossy.
- Transfer roasted asparagus to a buttered baking dish, pour the sauce evenly over the asparagus.
- Combine panko, melted butter, parsley, and a pinch of sea salt; sprinkle over the sauced asparagus.
- Bake until the topping is golden and the sauce bubbles, 12–15 minutes. For a bronzed finish, place under the broiler for 1–2 minutes.
- Let rest for 5 minutes before serving and finish with lemon zest.
Notes
For a protein-forward variation, consider adding prosciutto underneath the breadcrumb topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg