Asparagus mushroom gratin – layers of mushrooms, crème fraîche, and asparagus, dotted with Gruyère and Parmesan cheese, and lots of fresh herbs – a taste of spring in your mouth!
The first asparagus of the season have been making an appearance on the markets lately, their cheerful, bright green spears – a sure sign that spring is here, and I can’t get enough of these tender, fresh stalks. It’s usually a short season, although perhaps, here in California, we get them a little earlier, and get to enjoy them a bit longer. I sure hope, due to the fair amount of rain this year, asparagus season will extend beyond May. Still, they taste the sweetest while in their peak – March and April, so I take advantage as much as I can.
Although my favorite way of preparing asparagus is simply sauteing them with salt, black pepper and a dollop of crème fraîche, or quickly browning them on the BBQ with olive oil, balsamic and garlic to become a great side to meats and seafood, if I want to feature the asparagus as the main star of the table, then I make this asparagus and mushroom gratin.
It’s so delicious and full of fresh flavors, you will have a taste of spring in your mouth at every bite. It’s a delicate dish, and one that tastes best right after cooking. It makes a spectacular starter, or a great dinner, served with a green salad.
The mellow earthly taste of mushrooms, goes so well with the mild asparagus, all in a bath of light creamy sauce, with fresh accents from the dill, and green onions. It’s a spring treat!
I like to use flavored breadcrumbs, which I make by toasting old Italian bread like Pugliese or Ciabatta, with olive oil and garlic. The use of crème fraîche gives the dish another layer of subtle tang and freshness, spiced with a bit of garlic, and black pepper. I sprinkle lots of fresh dill after I cook the dish, so you can actually taste it.
Asparagus mushroom gratin - layers of mushrooms, crème fraîche, and asparagus, dotted with Gruyère and Parmesan cheese, and lots of fresh herbs - a taste of spring in your mouth!
Course:
Main Dish, Side dish / Vegetarian, Side dish/Appetizer
Servings: 4
Calories: 349kcal
Author: Viktoria
Ingredients
1lbsmushrooms
1lbsasparagus
1/2cupcrème fraîche
1garlic clove, minced
6-7spring onions
1/4cuptoasted garlic bread crumbs
1/4cupParmesan cheese
1/2cupgrated Gruyere cheese
salt and pepper
freshly grated nutmeg
a handful of fresh dill
Instructions
Preheat oven to 400 °F.
Saute mushrooms in 1 tbs of olive oil, with a good pinch of salt and black pepper for 6-7 minutes.
Blanche the asparagus in boiling water for 3 minutes, then drain and put in cold water.
Mix creme fraiche with the minced garlic, black pepper and salt.
Mix breadcrumbs with Parmesan cheese.
Layer the bottom of a shallow baking dish with all of the sauteed mushrooms.
Sprinkle half of the crème fraîche sauce, top with half of the breadcrumb and Parmesan mix, and half of the spring onions, salt and freshly grated nutmeg.
Start the second layer by arranging all of the asparagus tightly next to each other on top, add the rest of the crème fraîche, sprinkle the rest of the Parmesan and breadcrumbs, spring onions, and all of the Gruyere cheese. Finish with another dusting of nutmeg.
Bake at 400° F for 15-20 minutes, or until the top is golden brown. Serve warm, with chopped fresh dill on top.
Recipe Notes
Use two small baking dishes, about 6-7 inches long and 3-4 inches wide, or a bigger dish, double the size.
Hi Donna, I usually make my own – I make croutons seasoned with garlic, olive oil and salt to use for salads – they are ready in 20-30 minutes in a 300 oven. Then I turn some of the croutons into bread crumbs using my food processor. I like the fresh toasted garlicky taste the homemade breadcrumbs have. They keep well in a dry place and so I make lots to use later.
Youmensays
Hi,is crème fraische the sour cream or liquid cream?
Hi Youmen,
Crème fraîche is similar to sour cream – it’s a bit thicker, and less sour, and tastes better in my opinion. However in almost any savory recipe, you can successfully replace it with sour cream, if that’s easier for you.
youmensays
thank you..:) and another question,is !/2 cup of cream enough to divide and cover both mushroom and asparagus layers? 🙂
Yes, it’s enough for this amount of veggies – you don’t have to cover each layer completely with the creme fraiche, because when it’s heated, the creme fraiche, together with the cheeses, melts into a creamy sauce. But I think it’s better if you use a smaller dish/pan to prepare it in.
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[…] in advance as they store well, and you can use them for so many other recipes, like this Asparagus mushroom gratin, or this Smoky spinach rice […]
[…] made the breadcrumbs in advance. I always keep a stash of these around to use on salads, sides, and even in meals like this one. They are so versatile, and really make some dishes […]
Sounds delicious. I had a question for the toasted garlic bread crumbs do you purchase bread crumbs and toast or make your own?
Hi Donna, I usually make my own – I make croutons seasoned with garlic, olive oil and salt to use for salads – they are ready in 20-30 minutes in a 300 oven. Then I turn some of the croutons into bread crumbs using my food processor. I like the fresh toasted garlicky taste the homemade breadcrumbs have. They keep well in a dry place and so I make lots to use later.
Hi,is crème fraische the sour cream or liquid cream?
Hi Youmen,
Crème fraîche is similar to sour cream – it’s a bit thicker, and less sour, and tastes better in my opinion. However in almost any savory recipe, you can successfully replace it with sour cream, if that’s easier for you.
thank you..:) and another question,is !/2 cup of cream enough to divide and cover both mushroom and asparagus layers? 🙂
Hi Youmen 🙂
Yes, it’s enough for this amount of veggies – you don’t have to cover each layer completely with the creme fraiche, because when it’s heated, the creme fraiche, together with the cheeses, melts into a creamy sauce. But I think it’s better if you use a smaller dish/pan to prepare it in.