Cheesy Asparagus au Gratin

This cheesy asparagus au gratin recipe is such an easy and delicious side dish for holidays or weeknight dinners. Tender stalks of asparagus are broiled under a blanket of thick cheese sauce, and it comes out beautifully.

Why We Love This Asparagus Gratin Recipe

This asparagus side dish is inspired by au gratin potatoes–I’ll happily eat any veggie covered in cheese! This was a recipe we made the first Thanksgiving we cooked for the family, and it remains a steadfast favorite for the holidays.

• Cheesy. We use three different types of cheeses to make the thick cheese sauce that coats the asparagus.
• Quick and easy. Asparagus cooks fast, and the steps are so easy. You’ll have this dish ready in no time!
• Holiday Side Dish. This cheesy baked asparagus is the perfect side dish for Thanksgiving, Christmas, or any occasion that needs something beautiful but simple.

Cheesy Asparagus Variations

The easiest way to change up this au gratin asparagus is to use your favorite cheeses for the sauce. I used mozzarella, parmesan, and asiago cheese for this dish, but you can use other cheeses, like fontina and gruyere.

You could also add minced garlic, caramelized onions, bacon crumbles, roasted mushrooms, fresh herbs, or breadcrumbs before broiling in the oven.

How to Store and Reheat 

Store leftover asparagus gratin in an airtight container in the refrigerator for up to 3 days.

To reheat, lay out the stalks on a baking tray and place under the broiler until heated, or heat in a covered skillet on the stovetop.

I don’t recommend freezing this dish because the cheese sauce will not reheat well after being frozen.

Serving Suggestions

Serve up this super cheesy broiled asparagus with holiday main dishes, like a whole roasted turkey, honey baked ham, or beef tenderloin. For weeknight dinners, it tastes great with crispy baked chicken, breaded pork chops, or Air Fryer chicken thighs.

More Asparagus Side Dishes To Try

• Sautéed Asparagus with Pancetta
• Asparagus Almondine
• Bacon Wrapped Asparagus
• Asparagus Crescent Rolls
• Oven Roasted Asparagus

Recipe

Cheesy Asparagus Gratin

4.57 from 16 votes

Author: Becky Hardin – The Cookie Rookie

Prep: 5 minutes minutes

Cook: 20 minutes minutes

Total: 25 minutes minutes

Serves4

Print Rate

• Pin

Save Saved!

Three different cheeses are turned into a thick cheese sauce that coats stalks of asparagus for an easy vegetable side dish.

Ingredients

• ▢ 2 pounds asparagus stalks rinsed with ends cut off
• ▢ 3 cups water
• ▢ 2 tablespoons salted butter
• ▢ 2 tablespoons whole wheat flour
• ▢ 3/4 cup shredded mozzarella divided
• ▢ 1/2 cup shredded asiago cheese
• ▢ 1/2 cup grated parmesan cheese
• ▢ Sea Salt to taste
• ▢ Garlic Pepper or regular pepper to taste
• ▢ Fresh parsley for garnish optional

Instructions

• Preheat the broiler on your oven. Place the rack on the top rung.
• In a large skillet, bring 3 cups water to a boil. Toss in asparagus and cook covered for 4 minutes or until fork tender. Remove asparagus and place on a nonstick baking sheet (or pre-sprayed baking sheet), in a long row. Season with sea salt and garlic pepper to taste. Set aside.
  2 pounds asparagus stalks, 3 cups water, Sea Salt, Garlic Pepper
  
• Pour 1 cup asparagus water from the skillet into a measuring cup and discard the rest.
• In the same skillet, now empty, heat 2 tablespoons salted butter over medium heat. Add the flour and stir to combine, about 1 minute.
  2 tablespoons salted butter, 2 tablespoons whole wheat flour
  
• Pour the asparagus water into the skillet and combine using a whisk until a thick sauce forms. About 4 minutes.
  
• Turn off the heat and stir in the parmesan, asiago, and 1/2 cup mozzarella. Stir until creamy and fully melted.
  1/2 cup shredded asiago cheese, 1/2 cup grated parmesan cheese, 3/4 cup shredded mozzarella
  
• Pour the cheese sauce over the center of the asparagus. Top with the remaining 1/4 cup mozzarella.
  
• Broil for 4-6 minutes, or until the cheese is bubbly and golden brown. Watch this step carefully to not overcook.
  
• Garnish with parsley if desired. Serve and enjoy!
  Fresh parsley for garnish
  

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Storage: Store leftover asparagus gratin in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Calories: 272kcal (14%) Carbohydrates: 14g (5%) Protein: 18g (36%) Fat: 17g (26%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.2g Cholesterol: 51mg (17%) Sodium: 609mg (26%) Potassium: 523mg (15%) Fiber: 5g (21%) Sugar: 5g (6%) Vitamin A: 2240IU (45%) Vitamin C: 13mg (16%) Calcium: 427mg (43%) Iron: 5mg (28%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A
Photo Tag on
Insta Leave A
Rating

How to Make Asparagus au Gratin Step by Step

Briefly cook the asparagus: In a large skillet, bring 3 cups water to a boil, toss in the asparagus, and cook covered until fork tender, about 4 minutes.

Season the asparagus: Remove asparagus from the skillet, and spread out the stalks on a nonstick baking sheet (or pre-sprayed baking sheet). Season with sea salt and garlic pepper to taste. Set aside. Reserve 1 cup of asparagus water from the skillet to use later, and discard the rest.

Make a roux: In the same skillet, heat 2 tablespoons of salted butter over medium heat. Add 2 tablespoons of flour and stir to combine, about 1 minute.

Thicken sauce: Pour 1 cup of reserved asparagus water into the skillet, and whisk until a thick sauce forms, about 4 minutes.

Add cheese: Turn off the heat and stir 1/2 cup grated parmesan, 1/2 cup shredded asiago, and 1/2 cup mozzarella. Stir until the cheese is fully melted and the sauce is creamy.

Prep for the oven: Pour the three cheese sauce over the cooked asparagus stalks, then top with the remaining 1/4 cup mozzarella.

Broil the asparagus: Broil in a preheated oven for 4-6 minutes, or until the cheese is bubbly and golden brown. Be sure not to overcook! Serve with parsley if desired.