Imagine a dish that whispers elegance, captures the essence of French cuisine, and transforms humble white asparagus into a culinary masterpiece. This White Asparagus Roquefort Gratin is not just a side dish—it's a gastronomic experience that will elevate your dining moments from ordinary to extraordinary. With its creamy Roquefort sauce, perfectly tender asparagus, and golden breadcrumb topping, this recipe promises to be the star of your next meal, impressing even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound white asparagus, trimmed
- 1 cup heavy cream
- 1/2 cup Roquefort cheese, crumbled
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a medium-sized baking dish by lightly greasing it with butter or olive oil.
- Carefully wash the white asparagus and trim off the woody ends. If the asparagus is thick, use a vegetable peeler to gently remove the tough outer skin from the bottom third of each spear.
- Blanch the asparagus in salted boiling water for 3-4 minutes until slightly tender but still firm. Immediately transfer to an ice bath to stop the cooking process and preserve their delicate texture.
- Drain the asparagus and pat dry thoroughly with clean kitchen towels to remove excess moisture.
- Arrange the blanched asparagus in a single layer in the prepared baking dish, ensuring they are evenly spread.
- In a mixing bowl, combine the heavy cream with crumbled Roquefort cheese. Season with salt and freshly ground black pepper. Whisk until the cheese is partially melted and well incorporated.
- Pour the Roquefort cream mixture evenly over the asparagus, ensuring all spears are partially covered.
- Sprinkle the breadcrumbs evenly across the top of the dish, creating a uniform coating.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cream is bubbling around the edges.
- Remove from the oven and let rest for 5 minutes to allow the gratin to set and cool slightly.
- Serve hot as a sophisticated side dish, garnishing with additional fresh cracked black pepper if desired.
Tips
- Choose fresh, high-quality white asparagus for the best flavor and texture. Look for firm, unblemished spears with tight tips.
- When blanching asparagus, watch the timing carefully—overcooking will result in mushy vegetables. The goal is slightly tender but still crisp.
- Use an ice bath immediately after blanching to stop the cooking process and preserve the asparagus's delicate texture and vibrant color.
- For an extra luxurious touch, use artisanal Roquefort cheese from France for the most authentic flavor profile.
- Ensure your breadcrumbs are evenly distributed for a consistent golden-brown crust that adds delightful crunch to the gratin.
- Let the gratin rest for 5 minutes after baking to allow the sauce to set and flavors to meld together perfectly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 15g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 105mg
