Asparagus au Gratin with Prosciutto

Indulge within the recent flavours of spring and have fun the festive spirit of Easter with our Asparagus au Gratin with Prosciutto. This traditional French preparation captures the essence of the season with tender asparagus spears, bathed in a creamy sauce, with savory prosciutto tucked in all through, then all topped off with a golden crust of cheese and breadcrumbs. 

Because the climate warms and nature blooms anew, there’s no higher method to praise the season’s bounty to your desk, than this straightforward, but elegant facet dish. Every chunk is a symphony of flavors, from the crisp freshness of blanched asparagus to the wealthy tanginess of Gruyere and Parmesan cheeses, all complemented by the fragile saltiness of prosciutto. 

The preparation begins with recent asparagus, shortly blanched which calmly cooks the vegetable, whereas setting the color, leading to a vibrant dish after baking.

With a contact of Dijon mustard and recent chives including layers of complexity to the bechamel that’s poured overtop, together with a sprinkling of extra cheese, and crisp panko after baking, this dish is a real celebration of spring’s abundance.

Whether or not you’re internet hosting a festive Easter brunch or just gathering with family members to savour the thrill of the season, our Asparagus au Gratin with Prosciutto is certain to thrill palates and heat hearts alike. So embrace the flavors of spring, embrace the traditions of Easter, and let this beautiful dish develop into a cherished addition to your seasonal repertoire.

Asparagus au Gratin with Prosciutto

Prep: 10 minutes
Cook dinner: 20 minutes
Yield: Serves 8

Substances:

• 2 lbs asparagus, woody ends trimmed
• 5 tbsp butter, divided
• 3 tbsp all-purpose flour
• 2 cups milk
• 1 tbsp Dijon mustard
• 1 ½ cups shredded Gruyere cheese, divided
• ¾ cup parmesan, grated and divided
• Salt
• Pepper
• 2 tbsp chives, plus extra for garnish
• 6 slices prosciutto, torn in half
• ⅓ cup panko breadcrumbs

Instructions:

1. Preheat oven to 400°F. Deliver a pot of salted water to a boil.
2. Place the asparagus within the boiling water and prepare dinner for two minutes, till shiny inexperienced and barely tender. Switch to an ice tub for 1 minute.
3. Take away the asparagus from the water and pat dry. Prepare in a baking dish with the guidelines all going through the identical course.
4. Soften 3 tbsp of butter in a saucepan. Whisk within the flour and prepare dinner, stirring usually, till the flour is aromatic and simply starting to darken. 
5. Slowly pour within the milk whereas stirring and proceed to stir till thickened, about 2 minutes.
6. Stir within the Dijon, half the gruyere, and half the parmesan, then season generously with salt and pepper to style, and stir within the chives.
7. Instantly pour the sauce over the asparagus leaving a number of the ideas and stalks exhibiting by means of. Sprinkle with the remaining gruyere and parmesan then tuck prosciutto on high in bunches or roses. 
8. Bake within the oven for quarter-hour, till the cheese is melted, the sauce is effervescent and starting to brown, and the prosciutto is crisp. 
9. In the meantime, soften the remaining butter in a pan, then add breadcrumbs. Toast the breadcrumbs, stirring usually, till they’re golden brown and crisp.
10. High the gratin with the breadcrumbs and a sprinkling of chives.