🌿🧀 Creamy Asparagus Gratin (Mediterranean Style)
📝 Description
This Creamy Asparagus Gratin is a Mediterranean-inspired comfort dish that highlights fresh asparagus, olive oil, garlic, and herbs, finished with a silky cream sauce and a golden cheese crust. Lighter than traditional gratins, it balances richness with freshness, making it perfect as a side dish for grilled fish, chicken, or a vegetarian main.
🛒 Ingredients (Serves 4–6)
Asparagus
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1½ lb (700 g) fresh asparagus, trimmed
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2 tbsp extra-virgin olive oil
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Salt & black pepper, to taste
Cream Sauce
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3 tbsp butter
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3 tbsp all-purpose flour
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2½ cups milk, warm
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½ cup heavy cream
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2 cloves garlic, minced
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½ tsp nutmeg (optional)
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Salt & white or black pepper, to taste
Cheese Layer
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1½ cups shredded mozzarella
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½ cup grated Parmesan or Gruyère
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½ tsp dried thyme or Italian herbs
👩🍳 Instructions
1️⃣ Prepare the Asparagus
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Preheat oven to 190°C / 375°F.
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Toss asparagus with olive oil, salt, and pepper.
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Spread on a baking tray and roast for 8–10 minutes until just tender. Set aside.
2️⃣ Make the Cream Sauce
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Melt butter in a saucepan over medium heat.
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Whisk in flour and cook 1 minute (do not brown).
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Gradually whisk in warm milk and cream until smooth.
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Add garlic, nutmeg (if using), salt, and pepper.
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Simmer gently until thick and velvety.
3️⃣ Assemble the Gratin
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Lightly grease a baking dish.
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Spread a thin layer of sauce on the bottom.
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Arrange asparagus neatly in rows.
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Pour remaining sauce evenly over asparagus.
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Sprinkle mozzarella and Parmesan evenly on top.
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Finish with dried herbs.
4️⃣ Bake
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Bake uncovered for 25–30 minutes, until bubbly and golden.
5️⃣ Rest & Serve
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Let rest 5–10 minutes before serving to set.
🍽 Serving Suggestions
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With grilled salmon or sea bass
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Alongside lemon-herb chicken
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As a vegetarian main with crusty bread
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Part of a Mediterranean mezze spread
🧠 Nutrition Highlights
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High in fiber and antioxidants from asparagus
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Calcium and protein from cheese and milk
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Balanced fats using olive oil and moderate dairy
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Comfort food with Mediterranean freshness
❓ Q & A
Q: Can I make this ahead of time?
Yes. Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready.
Q: Can I make it lighter?
Yes. Use all milk instead of cream and reduce cheese slightly.
Q: Can I make it gluten-free?
Yes. Replace flour with gluten-free flour or cornstarch slurry.
Q: Can I add protein?
Absolutely. Add grilled chicken, shrimp, or flaked salmon.
Q: Can I use frozen asparagus?
Yes. Thaw and pat dry well to avoid excess moisture.
Q: How do I store leftovers?
Refrigerate in an airtight container for 3 days. Reheat gently.
