Indulge within the contemporary flavours of spring and have fun the festive spirit of Easter with our Asparagus au Gratin with Prosciutto. This basic French preparation captures the essence of the season with tender asparagus spears, bathed in a creamy sauce, with savory prosciutto tucked in all through, then all topped off with a golden crust of cheese and breadcrumbs.
As the climate warms and nature blooms anew, there’s no higher strategy to praise the season’s bounty to your desk, than this easy, but elegant facet dish. Each chew is a symphony of flavors, from the crisp freshness of blanched asparagus to the wealthy tanginess of Gruyere and Parmesan cheeses, all complemented by the fragile saltiness of prosciutto.
The preparation begins with contemporary asparagus, rapidly blanched which flippantly cooks the vegetable, whereas setting the color, leading to a vibrant dish after baking.
With a contact of Dijon mustard and contemporary chives including layers of complexity to the bechamel that’s poured overtop, together with a sprinkling of further cheese, and crisp panko after baking, this dish is a real celebration of spring’s abundance.
Whether you’re internet hosting a festive Easter brunch or just gathering with family members to savour the fun of the season, our Asparagus au Gratin with Prosciutto is bound to please palates and heat hearts alike. So embrace the flavors of spring, embrace the traditions of Easter, and let this beautiful dish turn into a cherished addition to your seasonal repertoire.
Asparagus au Gratin with Prosciutto
Prep: 10 minutes
Cook: 20 minutes
Yield: Serves 8
Ingredients:
- 2 lbs asparagus, woody ends trimmed
- 5 tbsp butter, divided
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 tbsp Dijon mustard
- 1 ½ cups shredded Gruyere cheese, divided
- ¾ cup parmesan, grated and divided
- Salt
- Pepper
- 2 tbsp chives, plus further for garnish
- 6 slices prosciutto, torn in half
- ⅓ cup panko breadcrumbs
Directions:
- Preheat oven to 400°F. Bring a pot of salted water to a boil.
- Place the asparagus within the boiling water and prepare dinner for two minutes, till brilliant inexperienced and barely tender. Transfer to an ice bathtub for 1 minute.
- Remove the asparagus from the water and pat dry. Arrange in a baking dish with the guidelines all dealing with the identical course.
- Melt 3 tbsp of butter in a saucepan. Whisk within the flour and prepare dinner, stirring typically, till the flour is aromatic and simply starting to darken.
- Slowly pour within the milk whereas stirring and proceed to stir till thickened, about 2 minutes.
- Stir within the Dijon, half the gruyere, and half the parmesan, then season generously with salt and pepper to style, and stir within the chives.
- Immediately pour the sauce over the asparagus leaving a few of the ideas and stalks exhibiting by means of. Sprinkle with the remaining gruyere and parmesan then tuck prosciutto on high in bunches or roses.
- Bake within the oven for quarter-hour, till the cheese is melted, the sauce is effervescent and starting to brown, and the prosciutto is crisp.
- Meanwhile, soften the remaining butter in a pan, then add breadcrumbs. Toast the breadcrumbs, stirring typically, till they’re golden brown and crisp.
- Top the gratin with the breadcrumbs and a sprinkling of chives.
