White Asparagus Roquefort Gratin

A simple creamy gratin of white asparagus and Roquefort.

introduction

This White Asparagus Roquefort Gratin is rich, simple, and full of flavor. It uses tender white asparagus, a creamy Roquefort sauce, and a crisp breadcrumb top. If you like rich creamy dishes, try a related idea like creamy white chicken enchiladas for another easy meal.

why make this recipe

Make this recipe when you want a quick, elegant side or a light main. It needs few ingredients and little hands-on time. The Roquefort gives a bold cheese flavor that lifts plain asparagus. It also looks nice on the table.

how to make White Asparagus Roquefort Gratin

You will cook the asparagus, make a simple cheese cream, and bake until bubbly and golden. Work in this order: trim and boil the asparagus, heat the cream with the Roquefort until smooth, pour over asparagus in a baking dish, add breadcrumbs and butter, then bake.

Ingredients :

• 1 lb white asparagus
• 2 cups heavy cream
• 4 oz roquefort cheese, crumbled
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• 2 tablespoons butter

Directions :

1. Preheat the oven to 375°F (190°C).
2. Trim the white asparagus and simmer in salted water for about 10 minutes until tender.
3. In a saucepan, heat the heavy cream and mix in the crumbled roquefort cheese until melted.
4. Add salt and pepper to taste.
5. Layer the cooked asparagus in a baking dish, pour the cheese sauce over the top, and sprinkle breadcrumbs.
6. Dot with butter.
7. Bake in the preheated oven for about 20-25 minutes until golden brown and bubbly.

how to serve White Asparagus Roquefort Gratin

Serve hot straight from the oven. It goes well with roasted chicken, grilled fish, or a simple green salad. For a light meal, add crusty bread and a glass of white wine.

how to store White Asparagus Roquefort Gratin

Cool the gratin to room temperature. Cover and keep in the fridge for up to 2 days. Reheat in the oven at 325°F (160°C) until warm, about 10–15 minutes. Do not freeze; the cream may separate.

tips to make White Asparagus Roquefort Gratin

• Trim asparagus well so all spears cook evenly.
• Don’t overcook the asparagus; it should be tender but not mushy.
• Warm the cream slowly to melt the cheese without burning.
• Use fresh breadcrumbs for a nicer crunch.
• Taste the sauce before baking and add pepper; Roquefort is salty, so add salt carefully.

variation (if any)

• Use blue cheese or Gorgonzola instead of Roquefort for a milder blue flavor.
• Stir in a tablespoon of Dijon mustard to the cream for a tangy kick.
• Add grated Gruyère on top with the breadcrumbs for extra melt and color.

FAQs

Q: Can I use green asparagus instead of white?
A: Yes. Green asparagus cooks faster, so reduce the simmer time to 5–7 minutes.

Q: Is there a substitute for heavy cream?
A: You can use half-and-half with a tablespoon of flour to thicken, but the texture will be lighter.

Q: Can I make this ahead?
A: You can assemble it and keep it in the fridge unbaked for a few hours, then bake when ready. Do not keep it assembled for more than a day.

White Asparagus Roquefort Gratin

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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Description

A rich and creamy gratin featuring tender white asparagus and bold Roquefort cheese, topped with a crisp breadcrumb layer.

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Ingredients

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• 1 lb white asparagus
• 2 cups heavy cream
• 4 oz roquefort cheese, crumbled
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• 2 tablespoons butter

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Trim the white asparagus and simmer in salted water for about 10 minutes until tender.
3. Heat the heavy cream in a saucepan and mix in the crumbled roquefort cheese until melted.
4. Add salt and pepper to taste.
5. Layer the cooked asparagus in a baking dish, pour the cheese sauce over the top, and sprinkle breadcrumbs.
6. Dot with butter.
7. Bake in the preheated oven for about 20-25 minutes until golden brown and bubbly.

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Notes

Serve hot straight from the oven. Pairs well with roasted chicken or a simple salad. Store leftovers in the fridge for up to 2 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 350mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 75mg