Kenmare’s Asparagus Gratin
- Total Time
- 1 hour and 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup heavy cream
- 2shallots, finely chopped
- ¼cup dry white wine, such as Chenin Blanc or Sauvignon Blanc
- ¼cup crushed pecans
- ¼cup panko bread crumbs
- 1bunch fresh spring asparagus, peeled and cut diagonally into ½-inch slices, ends discarded
- ¼cup grated fontina cheese
- ¼cup grated Parmigiano Reggiano
- 2large endive, trimmed, and cut into diagonal slices, 1-inch wide
- ½small 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.
Nutritional analysis per serving (4 servings)
411 calories; 34 grams fat; 18 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 11 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Made this Saturday evening. It was great. I doubled the number of shallots used and I was glad I did because the cream sauce had a nice sweet taste from them.
Made this Saturday evening. It was great. I doubled the number of shallots used and I was glad I did because the cream sauce had a nice sweet taste from them.