Gratinated green asparagus with béchamel

Ingredients

• 500 ggreen asparagus
• 100 gbacon
• 1 smallonion
• 400 mlwhole milk
• 35 gbutter
• 35 gplain flour
• 1 pinchnutmeg
• to tastegrated cheese for topping
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Dice the bacon

   Cut the bacon into small cubes.

2. 2

   Brown the bacon

   Fry the bacon in a pan without adding oil until golden, then set it aside.

3. 3

   Chop the onion

   Finely dice the onion.

4. 4

   Soften the onion

   Add a splash of olive oil to the pan used for the bacon. Cook the onion with a little salt over a low heat for about 15 minutes, until soft.

5. 5

   Melt the butter

   Add the butter to the pan and let it melt.

6. 6

   Cook the flour

   Stir in the flour and cook it over a medium heat for a couple of minutes.

7. 7

   Make the béchamel

   Gradually pour in the hot milk, whisking constantly to prevent lumps and make a light béchamel.

8. 8

   Season the sauce

   When the béchamel is ready, add a pinch of nutmeg and the reserved bacon. Taste and adjust the salt.

9. 9

   Trim the asparagus

   Wash the asparagus and cut off the ends of the stalks.

10. 10

    Cook the asparagus

    Pour a splash of oil into a separate pan and griddle the asparagus until tender.

11. 11

    Assemble the dish

    Arrange the asparagus in an ovenproof dish, cover with the béchamel and scatter grated cheese over the top.

12. 12

    Grill until golden

    Grill in the oven at about 230 °C until the cheese has melted and turned golden.

What is asparagus gratin?

A gratin is a dish topped with cheese or another coating and browned in the oven. This version pairs green asparagus with béchamel, bacon and onion for a savoury, creamy finish.

The ingredients draw on familiar Mediterranean cooking, while the béchamel gives the asparagus a richer, softer contrast. Griddling the spears first helps keep their flavour distinct beneath the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 17g protein, 27g carbs, 24g fat.

The asparagus and flour supply most of the carbohydrates, while bacon, whole milk and cheese contribute protein. Butter, bacon, cheese and olive oil provide much of the fat; serve a moderate portion alongside salad or other vegetables to balance the plate.

Building the béchamel

Onion base: Cook the finely diced onion slowly in the pan that held the bacon, so it softens in the savoury pan juices.

Roux: Stir the flour into the melted butter and cook it for a couple of minutes before adding milk. This helps the sauce thicken smoothly.

Hot milk: Add it gradually while whisking. Keep whisking until the sauce is light and free of lumps, then season with nutmeg and the bacon.

Getting the asparagus tender

Trim: Remove the dry ends of the stalks after washing the spears.

Griddle: Cook the asparagus in a separate pan until tender before assembling the gratin. The recipe gives no exact cooking time, so check the stalks as they cook.

The finishing step

Arrange the cooked asparagus in an ovenproof dish and spread the béchamel over it. Add grated cheese, then grill at about 230 °C until the cheese is melted and golden.

Watch the topping as it browns; the recipe gives no fixed grilling time, and the cheese can colour quickly.

Timing and preparation

The stated total time is 20 minutes, although the onion alone cooks for about 15 minutes. To keep the process moving, you can prepare the bacon and onion while the milk is heating.

The sauce and asparagus need to be ready before the final grilling stage, so have an ovenproof dish and the grated cheese to hand.

What to serve with it

Serve the gratin as a side with roast chicken, fish or a simple green salad. For a more filling meal, add boiled potatoes or crusty bread to catch the béchamel.

Because the bacon, sauce and cheese make the dish rich, a crisp salad or lightly dressed vegetables offer a fresh contrast.

Recipe notes & tips

• Dice the onion finely so it softens evenly in the pan.
• Whisk continuously as you add the hot milk to help keep the béchamel smooth.
• Add the milk gradually rather than pouring it in all at once.
• Check the asparagus stalks for tenderness before transferring them to the ovenproof dish.
• Keep an eye on the cheese during grilling, as the topping can brown quickly.

Variations

• Use another cheese: Choose a grated cheese that melts well for a different topping.
• Add black pepper: Grind a little over the finished béchamel for extra warmth.
• Make it vegetarian: Leave out the bacon and season the sauce to taste.
• Add herbs: Scatter chopped parsley over the gratin just before serving.
• Serve with potatoes: Add boiled potatoes on the side to make the meal more substantial.

Common mistakes to avoid

• Adding milk too quickly: Pour it in gradually while whisking to help prevent lumps.
• Skipping the flour cooking: Cook the flour in the butter for a couple of minutes before adding milk.
• Using high heat for the onion: Keep the pan low so the onion softens rather than browns too quickly.
• Leaving tough ends on: Trim the final part of each asparagus stalk before cooking.
• Walking away from the grill: Watch the cheese closely and remove the dish once it is melted and golden.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in the oven until hot throughout; the cheese topping may soften after storage.

Frequently asked questions