Asparagus Gratin

From Cook's Country | April​/May 2011

Why this recipe works:

Rather than cook our Asparagus Gratin in a cheesy sauce, we opted to cook the two aspects separately and combine them at the end. We initially turned to gruyére cheese, a classic element in gratin dishes, but it caused our sauce to be slightly gritty. Replacing it with milder, smoother… read more

Rather than cook our Asparagus Gratin in a cheesy sauce, we opted to cook the two aspects separately and combine them at the end. We initially turned to gruyére cheese, a classic element in gratin dishes, but it caused our sauce to be slightly gritty. Replacing it with milder, smoother Monterey Jack fixed the problem. We also found that tasters preferred a version of the sauce that replaced the half-and-half entirely with vegetable stock made from the trimmed ends of the asparagus, which also enhanced the vegetable's flavor.

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Serves 8

For even cooking, buy asparagus spears between 1/4 and 1/2 inch in diameter.

Ingredients

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