Indulge in the fresh flavours of spring and celebrate the festive spirit of Easter with our Asparagus au Gratin with Prosciutto. This classic French preparation captures the essence of the season with tender asparagus spears, bathed in a creamy sauce, with savory prosciutto tucked in throughout, then all topped off with a golden crust of cheese and breadcrumbs.
As the weather warms and nature blooms anew, there’s no better way to compliment the season’s bounty to your table, than this simple, yet elegant side dish. Each bite is a symphony of flavors, from the crisp freshness of blanched asparagus to the rich tanginess of Gruyere and Parmesan cheeses, all complemented by the delicate saltiness of prosciutto.
The preparation starts with fresh asparagus, quickly blanched which lightly cooks the vegetable, while setting the colour, resulting in a vibrant dish after baking.
With a touch of Dijon mustard and fresh chives adding layers of complexity to the bechamel that’s poured overtop, along with a sprinkling of additional cheese, and crisp panko after baking, this dish is a true celebration of spring’s abundance.
Whether you’re hosting a festive Easter brunch or simply gathering with loved ones to savour the joys of the season, our Asparagus au Gratin with Prosciutto is sure to delight palates and warm hearts alike. So embrace the flavors of spring, embrace the traditions of Easter, and let this exquisite dish become 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 additional 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 in the boiling water and cook for 2 minutes, until bright green and slightly tender. Transfer to an ice bath for 1 minute.
- Remove the asparagus from the water and pat dry. Arrange in a baking dish with the tips all facing the same direction.
- Melt 3 tbsp of butter in a saucepan. Whisk in the flour and cook, stirring often, until the flour is fragrant and just beginning to darken.
- Slowly pour in the milk while stirring and continue to stir until thickened, about 2 minutes.
- Stir in the Dijon, half the gruyere, and half the parmesan, then season generously with salt and pepper to taste, and stir in the chives.
- Immediately pour the sauce over the asparagus leaving some of the tips and stalks showing through. Sprinkle with the remaining gruyere and parmesan then tuck prosciutto on top in bunches or roses.
- Bake in the oven for 15 minutes, until the cheese is melted, the sauce is bubbling and beginning to brown, and the prosciutto is crisp.
- Meanwhile, melt the remaining butter in a pan, then add breadcrumbs. Toast the breadcrumbs, stirring often, until they are golden brown and crisp.
- Top the gratin with the breadcrumbs and a sprinkling of chives.
