Asparagus And Mushroom Gratin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process.
• STEP 3.In a skillet, melt butter and sauté mushrooms until golden brown. Season with salt and pepper.
• STEP 4.In a saucepan, melt butter and whisk in flour to make a roux. Gradually whisk in milk until smooth and thickened.
• STEP 5.Stir in grated Parmesan cheese and season with salt, pepper, and nutmeg.
• STEP 6.Arrange the blanched asparagus and sautéed mushrooms in the greased baking dish.
• STEP 7.Pour the creamy sauce over the vegetables and sprinkle with a mixture of breadcrumbs and Parmesan cheese.
• STEP 8.Bake for 20-25 minutes, or until the top is golden and bubbly.
• STEP 9.Serve hot as a side dish with roasted chicken or grilled steak.

Cooking Tips

• Blanching the asparagus helps to retain its vibrant green color and ensures it is cooked to a tender-crisp texture.
• Sautéing the mushrooms before baking adds depth of flavor and prevents them from releasing too much moisture.
• For a crispy topping, mix the breadcrumbs with melted butter before sprinkling over the gratin.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) until heated through.
• Serve the gratin as a side dish with roasted chicken, grilled steak, or as a vegetarian main course with a salad.