White Asparagus Gratin a Seasonal Recipe to Celebrate Spring

During spring months in Provence, it is common to find fresh white and green asparagus in local markets, and the perfect excuse to make a white asparagus gratin.

In Germany, this particular season has a name: Spargelzeit. This phrase really just means “asparagus time”, but it sounds so poetic in German. And white asparagus time is the most special time of all.

Just a quick word on product labelling. Make sure to check the origin of the asparagus, or any all other fruit and vegetables for that matter. Under EU law, all vendors (in the markets and grocery stores) must readily display the pertinent details on the item. The required information includes where the produce comes from Pays d’Origine (this can be the country or region), Category (“Extra” is excellent but can be pricey, #1 is good quality ), Price (per unit or by weight) and other information such as Bio (organic).

White Asparagus Gratin

Depending on availability and preference, you can use green or white asparagus. This dish is a terrific, tasty way to celebrate spring. It serves 2 as a main course or 4 as a side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine French

Servings 4 people

Ingredients

  

1x2x3x

• 1 lb white asparagus or green
• sprigs thyme
• 2 bay leaves fresh, or 1 dried
• 1 1/2 cups milk
• 2 tbsp butter
• 2 tbsp flour
• 1 oz Parmesan cheese grated
• salt and pepper
• 2 tbsp truffle butter plus extra for the pan, or plain
• 1/2 cup Plain Crackers broken

Instructions

 

• Preheat the oven to 400°F.
• Bring a saucepan of lightly salted water to boil.
• Trim the asparagus and peel it, leaving the tips and about 1 inch unpeeled.
• Reserve the peels.
• Place the asparagus in the boiling water, reduce heat and simmer for 7 minutes.
• While the asparagus is cooking, grease a gratin dish liberally with butter.
• When the asparagus is done, drain and arrange in the gratin dish. Set aside.
• Place asparagus peels, thyme, and bay leaves in a small saucepan. Add milk, bring to a boil, then remove from heat and set aside to steep for 10 minutes.
• In a medium saucepan, melt butter over medium heat.
• Add the flour and cook for 1 minute. Strain the herbed milk into the butter and flour mixture, and cook over medium heat until béchamel sauce is thick.
• Season with salt and pepper, and stir in Parmigiano-Reggiano.
• Pour the béchamel over the asparagus.
• Melt the truffle butter in a small skillet; crush the cracker crumbs and add to the butter. Season well with pepper.
• Cook a minute or two, until the cracker crumbs take on some color.
• Sprinkle them over the béchamel sauce, and bake for 20 minutes until bubbling and golden.

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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!