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Asparagus au Gratin

This deliciously decadent Asparagus Au Gratin shows off the tasty vegetable with cheesy goodness.
Prep Time10 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American
Keyword: asparagus, gluten-free side dish, side dish recipes
Servings: 6 servings
Calories: 163kcal
Author: K.C. Cornwell


  • 2 pounds thin asparagus
  • 2 1/2 cups gluten-free vegetable broth
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons gluten-free flour blend or cassava flour
  • ¾ cup Parmesan cheese grated and divided
  • ½ cup White Cheddar cheese shredded


  • Adjust oven rack to upper-middle position and heat broiler on High. Line broiler safe baking dish (7 x 11 pan is best) with paper towels or a lint free kitchen cloth. Slice the woody ends off the asparagus and discard them.
  • Bring broth to a boil in a large skillet over medium-high heat. Add asparagus stalks to skillet and cook, stirring occasionally, until nearly tender, 2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour remaining broth into a heat-safe liquid measuring cup. If liquid does not read 1 1/4-cup mark, add water until it does.
  • Melt butter in now empty skillet over medium heat. Add flour blend and cook, stirring constantly until golden, about 1-3 minutes, depending on your blend. Whisk in reserved broth and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and White Cheddar until smooth. Season with salt and pepper.
  • Cover and let stand for 5 minutes.
  • Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.



Also delicious with sliced red peppers added in with asparagus.


Calories: 163kcal | Carbohydrates: 9g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 654mg | Potassium: 326mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1660IU | Vitamin C: 8mg | Calcium: 252mg | Iron: 3mg