A beautiful presentation of fresh spring vegetables, this gratin will be a hit at your next dinner.
Asparagus and Artichoke Gratin
2017-06-20 16:37:59
Makes 4 to 6 servings
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 tablespoons unsalted butter
- 1⁄2 cup finely chopped shallot
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 3⁄4 cup grated Parmesan cheese, divided
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon lemon zest
- 1⁄8 teaspoon crushed red pepper
- 2 pounds asparagus, blanched
- 1 (15-ounce) can artichoke hearts packed in water, drained
- 2 tablespoons panko (Japanese bread crumbs)
Instructions
- Preheat oven to 400°.
- In an 8-inch cast-iron skillet, melt butter over medium heat. Add shallot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickened, 3 to 4 minutes. Stir in 1⁄2 cup cheese, salt, black pepper, zest, and red pepper. Add asparagus and artichokes, stirring to coat. Top with bread crumbs and remaining 1⁄4 cup cheese.
- Bake until golden brown, about 12 minutes.
Southern Cast Iron https://southerncastiron.com/
