Delicious Recipes

Gratinated Asparagus with Béchamel

in cucina con pina
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Asparagus gratinated with saffron béchamel obviously baked to create a nice golden crust. There are many reasons to eat asparagus, but I only know one! They are really good. It’s also true that not everyone can consume a lot due to the concentration of certain elements that can disturb the kidneys, so it’s not recommended for those with urinary issues. But the asparagus season is so short that they appear at the market stalls and are gone in no time. Rich in water, vitamin A and vitamin C, folic acid, and plenty of fiber. Low in fats and therefore cholesterol-free, with lots of phosphorus, calcium, and potassium. These are the reasons to use them, and today I prepared the asparagus gratinated with béchamel.

  • Difficulty: Easy
  • Cost: Medium
  • Preparation time: 30 Minutes
  • Portions: 4
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Spring, Summer

Ingredients

  • 18 oz asparagus
  • 2 cups béchamel
  • 2/3 cup grated Parmesan cheese
  • 1 tsp salt
  • 2 cups milk
  • 2/3 cup flour
  • 1/4 cup butter
  • 1/2 tsp salt
  • 1 pinch saffron threads

Tools

  • Whisk
  • Saucepan
  • Baking Dish
  • Asparagus Steamer

Preparation

  • If you don’t have an asparagus steamer, a pot is fine to boil the asparagus, ten minutes and they are ready. If they remain firm, it’s better, they will finish cooking in the oven to gratinate.

  • I prepared the béchamel, (clicking on the blue link you can find the recipe) adding saffron to the warm milk, either in the envelope or as I did with threads. I left them to infuse in the warm milk for 15 minutes and then removed them.

  • You can prepare two versions of gratinated asparagus with béchamel, either 4 individual single servings or in one baking dish for 4 people. Bake in the oven at 375°F for 20 minutes for both.

  • And here they are ready to be served in single servings

  • This is the version in a single solution in a baking dish, sprinkle two tablespoons of béchamel and arrange the asparagus already blanched for 10 minutes on top.

  • Arrange all the asparagus on top of the saffron béchamel

  • Cover with the remaining béchamel

  • On top of the asparagus more béchamel, a generous handful of Parmesan and straight in the oven to cook for 20 minutes at 375°F

  • Gratinated asparagus with saffron béchamel are ready in a single solution.

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  • Can I use saffron in packets?

    Of course, saffron powder in packets will also be perfect for preparing gratinated asparagus with béchamel.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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