Indulge in the fresh flavors of spring and celebrate the festive spirit of Easter with our asparagus au gratin with ham. This classic French preparation captures the essence of the season with tender asparagus shoots, bathed in a creamy sauce, with tasty ham hidden throughout, all topped with a golden crust of cheese and breadcrumbs.
As the weather warms and nature blooms again, there’s no better way to complement the season’s bounty on your table than this simple yet elegant side dish. Each bite is a symphony of flavors, from the sparkling freshness of the blanched asparagus to the rich flavor of the Gruyere and Parmesan cheeses, all complemented by the delicate flavor of the ham.
The preparation begins with fresh asparagus, quickly blanched which cooks the vegetable slightly, fixing its color, resulting in a lively dish after cooking.
With a touch of Dijon mustard and fresh chives adding layers of complexity to the béchamel sauce poured on top, along with a sprinkling of additional cheese and crispy panko after cooking, this dish is a true celebration of spring abundance.
Whether you’re hosting a festive Easter brunch or simply gathering with loved ones to savor the joys of the season, our asparagus au gratin with ham is sure to delight palates and warm hearts. So embrace the flavors of spring, embrace the traditions of Easter, and let this exquisite dish become a treasured addition to your seasonal repertoire.
Gratin asparagus with ham
Preparation: 10 minutes
Cooking: 20 minutes
Yield: 8 servings
Ingredients:
- 2 pounds asparagus, woody ends trimmed
- 5 tablespoons butter, divided
- 3 tablespoons of 00 flour
- 2 cups of milk
- 1 tablespoon Dijon mustard
- 1 ½ cups grated Gruyere cheese, divided
- ¾ cup Parmesan, grated and divided
- salt
- Pepper
- 2 tablespoons chives, plus more for garnish
- 6 slices ham, torn in half
- ⅓ cup panko breadcrumbs
Directions:
- Preheat oven to 400°F. Bring a pan 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 dry them. Arrange on a baking tray with the tips all pointing in the same direction.
- Melt 3 tablespoons of butter in a saucepan. Whisk in the flour and cook, stirring often, until the flour is fragrant and just starting to darken.
- Slowly pour in the milk, stirring, and continue stirring until it thickens, about 2 minutes.
- Stir in the Dijon, half the Gruyere and half the Parmesan, then season generously with salt and pepper to taste and add the chives.
- Immediately pour the sauce over the asparagus, leaving some tips and stems visible. Sprinkle with the remaining Gruyere and Parmesan, then place the ham in bunches or roses on top.
- Bake for 15 minutes, until the cheese is melted, the sauce is bubbling and browning, and the ham is crispy.
- In the meantime, melt the remaining butter in a pan, then add the breadcrumbs. Toast the breadcrumbs, stirring often, until golden and crunchy.
- Complete the gratin with breadcrumbs and a sprinkling of chives.
