Creamy Baked Asparagus Gratin (Cheesy Oven Side Dish)

1. Heat oven to 400°F (200°C). Grease a medium baking or gratin dish.

2. Bring a large pot of salted water to a boil.

3. Add asparagus and cook 2–3 minutes until bright green and just barely tender.

4. Drain and immediately rinse with cold water to stop the cooking, then pat dry.

5. Toss spears with olive oil, a pinch of salt, and pepper, and arrange in a single layer in the baking dish, tips all facing the same direction like in your photo.

Blanching keeps the color vibrant and ensures the asparagus cooks evenly in the oven without turning mushy.

2. Make the Creamy Cheese Sauce

1. In a saucepan, melt butter over medium heat.

2. Stir in flour and cook, stirring constantly, for 1–2 minutes to form a roux that smells slightly nutty.

3. Slowly whisk in milk, a little at a time, until smooth.

4. Add garlic, salt, pepper, and nutmeg. Simmer 3–5 minutes, whisking often, until thick enough to coat the back of a spoon.

5. Remove from heat and stir in Gruyère (or mozzarella) and most of the parmesan until melted and smooth, reserving a little parmesan for the top.

Taste and adjust seasoning; the sauce should be well‑salted and flavorful since it will coat plain vegetables.

3. Assemble the Gratin

1. Pour the hot cheese sauce evenly over the asparagus, leaving the tips mostly uncovered if you want them to show as in the image.

2. Sprinkle remaining parmesan over the top.

3. If using, scatter buttered breadcrumbs or panko around the edges for extra crunch.

The dish should now show asparagus spears peeking through a creamy, pale sauce.

4. Bake Until Golden and Bubbly

1. Bake 18–22 minutes, or until the edges are bubbling and the top is spotted with golden brown.

2. For deeper browning, switch to the broiler for the last 1–2 minutes, watching closely.

3. Remove from oven and let rest 5 minutes so the sauce thickens slightly. Garnish with fresh thyme or parsley.

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Tips, Variations, and Serving

• Choose asparagus spears of similar thickness so they cook uniformly.

• For a lighter version, use 2% milk and reduce the cheese slightly; for richer, use part cream.

• Add cooked bacon, pancetta, or ham bits over the asparagus before saucing for a heartier gratin.

• Swap half the asparagus for blanched broccoli or cauliflower florets for a mixed‑veg bake.

Serve warm as a side with roast chicken, pork tenderloin, steak, or fish. Leftovers reheat well in the oven at a low temperature (or briefly in the microwave) and keep covered in the refrigerator for 2–3 days.