Best 10 Asparagus White Bean Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with Asparagus and White Bean Gratin, a delectable dish that combines the delicate sweetness of asparagus with the creamy richness of white beans, all enveloped in a golden, cheesy crust. This vegetarian delight is not only a feast for the senses but also a powerhouse of nutrition, offering a vibrant blend of vitamins, minerals, and antioxidants. Asparagus, with its slender green stalks and tender tips, provides essential nutrients like folate, vitamin K, and fiber. White beans, also known as navy beans, are packed with protein, fiber, and iron, making them a satisfying and wholesome addition to this gratin. The harmonious marriage of these ingredients, along with a medley of aromatic herbs and spices, creates a dish that is both comforting and elegant, perfect for a special occasion or a cozy weeknight dinner.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS GRATIN



Asparagus Gratin image

Spring's favorite veggie just got a decadent makeover.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 20m

Number Of Ingredients 10

1 pound medium-size fresh asparagus, trimmed (1 bunch)
1 large (2 oz.) shallot, thinly sliced (1/2 cup)
1/3 cup heavy whipping cream
1 teaspoon whole-grain mustard
1 teaspoon all-purpose flour
2 garlic cloves, minced (2 tsp.)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces fontina cheese, shredded (about 1 cup), divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

  • Preheat oven to 400°F with oven rack about 6 inches from heat.
  • Toss together asparagus and shallot in a 10-inch broiler-safe skillet or 8-inch square broiler-safe baking dish.
  • Stir together cream, mustard, flour, garlic, salt, pepper, and 1/2 cup of the fontina. Pour over asparagus, and using tongs, gently toss to coat asparagus. Top with Parmesan and remaining 1/2 cup fontina, and bake in preheated oven until asparagus is almost tender-crisp and cheese is melted, 10 to 12 minutes. Increase oven temperature to broil, and broil until golden brown, about 2 to 3 minutes more.

ASPARAGUS GRATIN



Asparagus Gratin image

Asparagus gratin is a lightened up version of potatoes au gratin that's a perfect way to celebrate seasonable asparagus!

Provided by Jennifer Farley

Categories     Side Dish

Time 30m

Number Of Ingredients 9

5 tablespoons unsalted butter, (divided)
2 teaspoons kosher salt, (divided, plus more as needed)
3 pounds fresh asparagus, (trimmed (approximately 3 bunches))
1 teaspoon ground black pepper, (divided)
2 cloves garlic, (minced)
3 tablespoons all-purpose flour
2 1/4 cups half-and-half
8 ounces Emmi USA Kaltbach™ Le Gruyère® AOP, (grated)
1 cup panko breadcrumbs

Steps:

  • Place an oven rack on one of the top two shelves, then preheat the oven to 400 degrees F. Grease a 3 or 4-quart casserole dish with cooking spray, butter or olive oil.
  • Bring a large saucepan of salted water to a boil. Cook the asparagus, in batches if necessary, until crisp-tender, 3-4 minutes depending on the thickness of the asparagus. Drain through a colander, shaking off any excess water, then transfer to the baking dish. Toss with 1 teaspoon salt and 1/2 teaspoon pepper.
  • In the same pot, melt 3 tablespoons butter over medium-low heat. Whisk in the flour and cook, stirring, until the mixture develops a nutty fragrance and darkens slightly, 2-3 minutes (this is known as a roux). Whisk in the half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then increase the heat to medium-high. Whisk until thick, 4-5 minutes. Remove the sauce from the heat, then add the cheese in handfuls, whisking until smooth. Pour the sauce evenly over asparagus.
  • Melt the remaining 2 tablespoons butter in a small skillet, then stir in the panko and 1/2 teaspoon salt. Sprinkle over the cheese sauce.
  • Bake for 10 minutes, then turn on the broiler. Broil for 1-2 minutes, or until the breadcrumbs are golden brown (watch closely to make sure they don't burn).
  • Serve warm.

Nutrition Facts : Calories 275 kcal, Carbohydrate 14 g, Protein 12 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 611 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

WHITE BEAN AND ARTICHOKE GRATIN



White Bean and Artichoke Gratin image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

8 fresh artichokes
One 14-ounce can cannellini beans
1 leek, split and thinly sliced crosswise, washed and drained
1 cup grated Parmigiano-Reggiano
1/2 cup heavy cream, plus additional if needed
1/2 cup creme fraiche
Kosher salt and freshly ground black pepper
1/3 cup breadcrumbs
1 teaspoon fresh thyme leaves
2 lemons, zested
Fleur de sel, for sprinkling

Steps:

  • Bring a small amount of water to a simmer in a pot and set a steamer basket over it.
  • Using a sharp paring knife, peel the stems on the artichokes and remove the tougher outer leaves; remove the inner leaves by hand, then cut away the center chokes. Place the artichokes in the steamer basket, cover and cook until tender when pierced, about 30 minutes, adding hot water if needed during cooking. Roughly chop the artichokes into 1/2-inch pieces and combine them with the cannellini beans and leeks in a large bowl.
  • Preheat the oven to 375 degrees F.
  • In a separate bowl, whisk together the Parmigiano-Reggiano, heavy cream and creme fraiche. Pour into the artichoke mixture and toss well. The mixture should be creamy and smooth; if too thick, add more cream to thin. Sprinkle with salt and pepper.
  • Pour the mixture into an 8-inch casserole dish. In a small bowl, combine the breadcrumbs, thyme leaves and lemon zest; sprinkle over the top of the casserole.
  • Bake the gratin until the mixture is bubbly and the crust is golden brown, about 30 minutes. Finish with a sprinkle of fleur de sel.

KENMARE'S ASPARAGUS GRATIN



Kenmare's Asparagus Gratin image

Provided by Elaine Louie

Categories     dinner, lunch, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 cup heavy cream
2 shallots, finely chopped
1/4 cup dry white wine, such as Chenin Blanc or Sauvignon Blanc
1/4 cup crushed pecans
1/4 cup panko bread crumbs
1 bunch fresh spring asparagus, peeled and cut diagonally into 1/2-inch slices, ends discarded
1/4 cup grated fontina cheese
1/4 cup grated Parmigiano Reggiano
2 large endive, trimmed, and cut into diagonal slices, 1-inch wide
1/2 small head of radicchio, trimmed, and leaves torn into 1-inch pieces
Extra virgin olive oil, as needed
Fresh lemon juice, as needed
Salt and freshly ground black pepper.

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
  • Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
  • Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
  • In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 544 milligrams, Sugar 6 grams

GRATIN OF WHITE ASPARAGUS



Gratin of White Asparagus image

Provided by Skye Gyngell

Categories     Cheese     Dairy     Vegetable     Side     Bake     Vegetarian     Mother's Day     Dinner     Lunch     Casserole/Gratin     Parmesan     Asparagus     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

4 1/2 tbsp unsalted butter, melted
15 white asparagus spears
small bunch of lemon thyme, leaves only
generous 3/4 cup crème fraîche
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
1 cup fresh white bread crumbs
3 1/2 ounces Parmesan, freshly grated
2 tbsp minced curly parsley

Steps:

  • Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.
  • Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
  • Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
  • Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
  • Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.

BRETON TUNA AND WHITE BEAN GRATIN



Breton Tuna and White Bean Gratin image

Like a tuna casserole given a makeover, this pantry dinner is modern, sleek and a whole lot more elegant than anything your grandmother used to serve. The key is using really good-quality tuna, preferably the kind packed in extra-virgin olive oil and imported from Italy or Spain. If you can find a large 7-ounce can, use that. But the more typical size (5 3/4 ounces) will work perfectly well if you can't. Serve this over toasted slices of crusty bread that you've drizzled with oil. A crisp green salad or platter of sliced, salted cucumber is all you need to make a satisfying meal.

Provided by Melissa Clark

Categories     casseroles, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1/2 tablespoon extra-virgin olive oil
1 onion, finely chopped
6 garlic cloves, thinly sliced
2 (14-ounce) cans white beans
Kosher salt, to taste
Black pepper, to taste
2 tablespoons heavy cream (or use more milk if you don't have cream)
2 tablespoons whole milk
1 can tuna in olive oil (preferably a 7-ounce can, but 5 3/4-ounce is fine)
1 small dried red chile, crumbled (optional)
1/4 cup grated Gruyère
2 tablespoons panko bread crumbs
1 tablespoon unsalted butter, cut into pieces
1/2 tablespoon chopped parsley

Steps:

  • Heat oven to 350 degrees.
  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 8 minutes. Add garlic and cook for until fragrant and soft, another 2 to 4 minutes. Drain one can of beans and add to the skillet, then add the other can with its liquid. Season generously with salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, for 5 minutes.
  • Transfer bean mixture to a food processor and blend to a purée. Add cream and milk, and pulse to combine. Scrape mixture into a large bowl and stir in tuna, chile and half the cheese. Taste and adjust seasoning if necessary.
  • Scrape mixture into a 1 1/2-quart shallow gratin dish (no need to grease it). Sprinkle with bread crumbs and remaining cheese, and dot with butter. Bake until top begins to turn golden brown, 25 to 30 minutes, then scatter parsley over top and bake for another 5 minutes, until top is golden and bubbling.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 14 grams, Fiber 10 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 718 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS GRATIN



Asparagus Gratin image

Categories     Cheese     Vegetable     Broil     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Asparagus     Boil     Gourmet

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter, cut into bits
1/2 cup finely chopped shallots (about 2 large)
4 slices firm white sandwich bread, cut into 1/4-inch pieces
1/4 cup pine nuts (1 1/4 oz)
1/4 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/2 teaspoon salt
1/2 cup mascarpone cheese

Steps:

  • Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
  • Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
  • Preheat broiler.
  • Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
  • Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.

SIMPLEST ASPARAGUS GRATIN



Simplest Asparagus Gratin image

Cover cooked asparagus with cheese, stick it under the broiler until the top is golden brown and crisp around the edges, and you have a fabulous and elegant dish. You can prepare any of the variations using asparagus instead of the suggested alternative vegetable. Other cooked vegetables you can use: green or wax beans, artichoke hearts, fennel, eggplant, leeks, spinach, celery root, parsnips, zucchini, winter squash or sweet potatoes.

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil for the pan
Salt and pepper
1 1/2 to 2 pounds asparagus, trimmed
6 ounces Gruyere or Swiss cheese, cut into large cubes
8 spring fresh flat-leaf parsley
About 1/2 large loaf French or Italian bread, preferably a day or two old
Pinch paprika, optional

Steps:

  • Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
  • Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
  • Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
  • Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.

WHITE-BEAN AND ASPARAGUS SALAD



White-Bean and Asparagus Salad image

Categories     Bean     Garlic     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Quick & Easy     Parmesan     Asparagus     Potluck     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 lb medium asparagus, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
4 slices country-style bread
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, softened
1 garlic clove, halved crosswise

Steps:

  • Cut asparagus on a diagonal into 1/8-inch-thick slices.
  • Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
  • Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.

CHICKEN-ASPARAGUS SKILLET GRATIN



Chicken-Asparagus Skillet Gratin image

This all-in-one creamy skillet dinner uses fresh seasonal asparagus and preps in a quick 20 minutes.

Provided by By Becky Rosenthal

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

3 cups cubed day-old bread
1 cup shredded white Cheddar cheese (4 oz)
1/2 cup butter, melted
1 bunch fresh asparagus spears, chopped (about 2 cups)
1/2 finely chopped onion (1 medium)
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
3 cups fat-free (skim) milk
2 cups diced cooked chicken

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
  • In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
  • In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
  • Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
  • Bake 25 minutes or until crumbs are browned.

Nutrition Facts : Calories 440, Carbohydrate 26 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 9 g, TransFat 1 g

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips. Avoid spears that are limp or have brown spots.
  • Trim the asparagus properly. Cut off the woody ends of the asparagus spears, about 1 inch from the bottom.
  • Blanch the asparagus before using. This will help to retain its bright green color and crisp texture.
  • Use a variety of cheeses in the gratin. This will add flavor and complexity to the dish. Gruyère, Parmesan, and Fontina are all good choices.
  • Don't overcook the gratin. It should be cooked until the asparagus is tender and the cheese is melted and bubbly.

Conclusion:

Asparagus white bean gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up leftover asparagus and white beans, and it can be served as a main course or a side dish. With its creamy, cheesy sauce and crispy breadcrumb topping, this gratin is sure to be a hit with everyone at the table.

Related Topics