Description
This Cheesy Asparagus au Gratin is a creamy, savory side dish featuring tender asparagus smothered in a rich Gruyere cheese sauce infused with garlic, Dijon mustard, thyme, and sage, then baked to golden perfection. Perfect for a comforting yet elegant vegetable dish.
Ingredients
Scale
Asparagus
- 1 pound asparagus, ends trimmed
- Drizzle of olive oil
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Cheese Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 3/4 cup heavy cream
- 4 teaspoons Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 3 ounces shredded Gruyere cheese (divided)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Preheat and Prepare Asparagus: Heat your oven to 400°F (200°C). Place trimmed asparagus in an 8×8 inch baking dish. Drizzle with olive oil and season with a couple pinches of kosher salt and fresh cracked pepper. Toss to evenly coat the asparagus.
- Melt Butter and Sauté Garlic: In a large sauté pan over medium-low to low heat, melt the butter. Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning or browning.
- Make Roux: Add flour to the butter and garlic mixture, cooking and stirring frequently for about 1 minute to form a roux base for the sauce.
- Prepare Cheese Sauce: Gradually stir in the heavy cream, Dijon mustard, dried thyme, rubbed sage, and season with a couple large pinches of kosher salt and fresh cracked pepper. Cook the sauce for a few minutes to warm it through and allow it to thicken slightly.
- Add Cheese: Stir in half of the shredded Gruyere cheese until it melts completely into the sauce. Taste and adjust seasoning with salt and pepper if needed.
- Assemble and Bake: Pour the cheese sauce evenly over the asparagus in the baking dish. Top with the remaining shredded Gruyere cheese.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the asparagus is tender and the top is golden and bubbly.
- Serve and Enjoy: Remove from oven and let cool slightly before serving. Enjoy your creamy, cheesy asparagus au gratin!
Notes
- Trim asparagus by snapping off the woody ends before cooking.
- Use fresh Gruyere cheese for best melting and flavor results.
- Adjust seasoning of the cheese sauce to suit your taste preferences.
- You can substitute heavy cream with half-and-half for a lighter version, but sauce may be less rich.
- If desired, add breadcrumbs on top before baking for added crunch.
- Leftovers can be refrigerated in an airtight container and reheated gently.
