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White Asparagus and Crabmeat au Gratin

Source of Recipe

From "Acadiana Table" by George Graham


Recipe Introduction

"Years ago, I rarely saw white asparagus in South Louisiana markets, but these days it is everywhere. I decided to combine it with crabmeat in a classic Creole au gratin (oh-GROT-ten or oh-GRAH-tan), a casserole preparation method seen throughout Louisiana in both upscale and rural versions. The two variations in pronunciation are usually reflective of the French authenticity of where you happen to be dining, but the key to any gratin is a topping of cheese, browned and bubbling. In my interpretation, white asparagus is paired with plump nuggets of white lump crabmeat nestled in a creamy pool of Cheddar-infused sauce is an over-the-top way of enjoying this vegetable. This is a delicate dish that showcases the tender asparagus and sweet crabmeat, so go easy on the hot sauce."

List of Ingredients

◦� 24 spears white asparagus, ends peeled
◦� 2 tablespoons unsalted butter
◦� 1 cup finely diced white onion
◦� 2 tablespoons unbleached all-purpose flour
◦� 1 cup whole milk, plus more if needed
◦� � cup dry vermouth or white wine (optional)
◦� 1 tablespoon freshly squeezed lemon juice
◦� 1 teaspoon chopped fresh thyme
◦� 1 teaspoon minced garlic
◦� 1 teaspoon freshly ground white pepper
◦� 1 teaspoon Cajun seasoning
◦� Dash of hot sauce
◦� Kosher salt
◦� 1 pound white lump crabmeat, picked over for shells and cartilage
◦� 2 cups freshly grated white Cheddar cheese
◦� 4 fresh thyme sprigs


Recipe

Preheat the oven to 400� F.

With kitchen twine, tie the asparagus in bunches. Fill a deep pot with a tight-fitting lid with just enough water to submerge the lower two-thirds of the asparagus spears and bring to a boil. Stand the asparagus bundles up in the water with the tender tip ends above the water line. Cover, lower the heat to a simmer, and cook until just tender, about 10 minutes. Remove the asparagus, remove the strings, and drain on paper towels until completely dry.

Melt the butter in a large saucepan over medium heat. Add the onions and saut� until they turn transparent, about 5 minutes. Add the flour to the mixture and whisk for 3 to 5 minutes, stopping before it begins to brown. Add the milk and continue to whisk until it is incorporated and starts to thicken. Add the wine and lemon juice and continue to whisk. Add the thyme, garlic, white pepper, Cajun seasoning, and a dash of hot sauce. Lower the heat to a simmer and continue stirring until it thickens enough to coat the back of a spoon. (If too thick, add a bit more milk.) Season with salt to taste. Turn off the heat and keep warm.

Place a few asparagus spears in each of four shallow, individual, ovenproof ramekins. Top with a portion of the crabmeat and spoon over the white sauce. Top each ramekin with a generous amount of Cheddar cheese.

Move the ramekins to a baking sheet and bake for about 20 minutes or until the sauce is bubbling and the cheese begins to brown. Garnish each ramekin with a sprig of fresh thyme and serve with French bread or warm croissants.

Serves 4




❧ Table Tips:

✫ White asparagus should be peeled because it tends to be a bit woodier toward the butt end.

✫ I'm going with white Cheddar for an all-white presentation, but any good melting cheese (Gruy�re, Swiss, or Gouda, for example) would work well.