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Easter: Asparagus Gratin

Source of Recipe


Taste of the South, April-May 2011



List of Ingredients



• 2 Tbsp unsalted butter
  
• 3 Tbsp finely chopped shallot
  
• 1½ Tbsp unbleached all-purpose flour
  
• 2/3 cup heavy whipping cream
  
• 2/3 cup low-sodium chicken broth
  
• 1 tsp kosher salt
  
• ¼ tsp freshly grated nutmeg
  
• 2½ pounds asparagus, tough ends trimmed
  
• 2/3 cup Japanese bread crumbs (Panko)
  
• ½ cup finely grated Parmesan cheese
  
• 1½ Tbsp white truffle oil
  
• ½ tsp cracked black pepper
  






Instructions



1. Preheat oven to 350° F.
   In a large skillet, heat butter over medium-high heat. Add shallot, and cook until translucent. Sprinkle flour into pan. Cook, stirring constantly, until flour begins to slightly brown. Add cream and chicken broth. Cook, stirring constantly, until mixture thickens. Add salt and nutmeg, stirring to combine.
   
   
2. Place asparagus in a 1½-quart baking dish. Pour cream mixture over asparagus. Bake for 10 to 14 minutes.
   
   
3. In a small bowl, toss together bread crumbs, Parmesan, truffle oil, and pepper. Sprinkle bread-crumb mixture over asparagus. Turn oven to broil. Broil, at least 5 inches from heat, until bread crumbs are toasted and crisp, 3 to 5 minutes.
   
   Makes 6 to 8 servings.