Asparagus au Gratin
This deliciously decadent Asparagus Au Gratin shows off the tasty vegetable with cheesy goodness.
Servings: 6 servings
Calories: 163kcal
Ingredients
- 2 pounds thin asparagus
- 2 ½ 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
Instructions
- 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 ¼-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.
Video
Notes
Also delicious with sliced red peppers added in with asparagus.
Nutrition
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