Asparagus Gratin Recipe source: American Test Kitchen
Ingredients: Serve 8
2 pounds thin asparagus
2 ½ cup water
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 ounces Monterey Jack cheese, shredded ( ½ cup )
1 ½ ounces Parmesan cheese, grated ( ¾ cup )
Procedures:
Adjust oven rack to upper middle position and heat broiler. Line broiler safe baking dish with paper towels. Trim 1 ½ inches from stem end of asparagus and reserve ends. Bring water boil in 12 inch skillet over medium high heat. Add asparagus stalks to skillet, cover, and cook, stirring occasionally, until nearly tender, 2 to 4 minutes. Transfer asparagus to paper towel ined baking dish. Pour asparagus water into liquid measuring cup; reserve 1 cup.
Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly, until golden, about 1 minutes. Whisk in reserve asparaagus water and bring to boil. Reduce heat to medium low and simmer until thickened, 3 to 5 minutes. Off heat, whisk in monterey jack and ½ cup of parmesan until smooth. Season with salt and pepper to taste. Cover and let stand for 5 minutes.
Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining ¼ cup parmesan. Broil until cheese is golden and asparagus is tender, 6 to 8 minutes. Serve. End.
Ingredients: Serve 8
2 pounds thin asparagus
2 ½ cup water
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 ounces Monterey Jack cheese, shredded ( ½ cup )
1 ½ ounces Parmesan cheese, grated ( ¾ cup )
Procedures:
Adjust oven rack to upper middle position and heat broiler. Line broiler safe baking dish with paper towels. Trim 1 ½ inches from stem end of asparagus and reserve ends. Bring water boil in 12 inch skillet over medium high heat. Add asparagus stalks to skillet, cover, and cook, stirring occasionally, until nearly tender, 2 to 4 minutes. Transfer asparagus to paper towel ined baking dish. Pour asparagus water into liquid measuring cup; reserve 1 cup.
Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly, until golden, about 1 minutes. Whisk in reserve asparaagus water and bring to boil. Reduce heat to medium low and simmer until thickened, 3 to 5 minutes. Off heat, whisk in monterey jack and ½ cup of parmesan until smooth. Season with salt and pepper to taste. Cover and let stand for 5 minutes.
Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining ¼ cup parmesan. Broil until cheese is golden and asparagus is tender, 6 to 8 minutes. Serve. End.
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