And this. Creamy. Delicious. Heaven. Three of my favorite ingredients, asparagus, mushrooms, and Dijon mustard. In a dreamy sauce. Next time you make a fancy meal, serve this Asparagus Gratin on the side.
So, happy almost Easter to you! What do you do, if you celebrate, for your Easter dinner? Growing up, we had turkey. …Actually, Thanksgiving, Christmas, and Easter, we always had turkey. My grandmother (who is now 95, God love her) always made the same exact meal, no matter the holiday. And that was alright. Because what she made was sooo good.
Once I set out on my own (and learned to cook), I started mixing it up. Turkey for Thanksgiving. Roast for Christmas. Ham for Easter. Or something like that. And Green Bean Casserole, which is soooo good. So I guess this new recipe is in the spirit of the good old green bean casserole, only even better.
See, asparagus is my favorite veggie. I make it at least once a week, usually roasted in the oven with a little olive oil and seasoning. …But asparagus. Asparagus is delicious. And this was the first time I did up a little gratin with it. And it was just divine.
So, save this. Pin it, whatever. This asparagus casserole is the perfect side for your holiday table, celebratory dinner, or any special occasion. …or just because.
- 1-1/2 lb fresh asparagus spears woody ends discarded and spear cut into 2-inch pieces
- 1-1/2 Tbsp extra virgin olive oil divided
- 8 oz baby portabello mushrooms sliced
- 1/2 medium white onion diced
- 1/2 cup heavy cream
- 1 cup half and half
- 1 Tbsp whole grain mustard
- 1 Tbsp Dijon mustard
- 1 Tbsp chiffonade fresh basil
- 1/4 tsp kosher salt
- good pinch fresh cracked pepper
- 2 Tbsp panko breadcrumbs
- 1 Tbsp freshly grated Parmigiano-Reggiano cheese
- Heat oven to 400°F.
- Blanch the asparagus in boiling water 1 minute and transfer immediately to ice water to stop the cooking.
- Heat 1 tablespoon olive oil in a medium saucepan over high heat. Add the mushrooms and cook, tossing occasionally, until mushrooms are well browned.
- Add half a tablespoon olive oil and the onion to the mushrooms. Cook, tossing occasionally, until onion is lightly browned. Remove from the heat and set aside.
- In a clean, medium skillet, heat the cream and half and half over medium heat until bubbly. Simmer gently 10 minutes to thicken. Whisk in the whole grain and Dijon mustard, salt, and pepper. Remove from the heat.
- In a mixing bowl, combine the asparagus, mushroom-onion mixture, and Dijon cream. Transfer to a small casserole dish or pie plate.
- In a small bowl, combine 1/2 teaspoon olive oil, panko breadcrumbs, and parmesan cheese. Sprinkle over the asparagus casserole. Bake at 400F for 20-25 minutes until bubbly and golden. Yields 4-6 servings.
Don’t forget to leave me a comment and let me know what you think! Otherwise, I’m just talking to myself here.