Cheesy and gooey, this Four Cheese Asparagus Gratin is a easy side dish that's a showstopper!
One of the most delicious vegetables to make this Spring are asparagus. They are the best this time of year. Top them with a cheesy sauce and they are a delicious side dish, especially for Sunday dinner.
This dish is also great with broccoli florets or halved brussels sprouts. I love to add a little lemon zest but it's completely optional.
Four Cheese Asparagus Gratin
Adapted from The Cookie Rookie
- 2 pounds asparagus, trimmed
- 3 cups water
- 1/2 cup freshly shredded sharp cheddar
- 1/2 cup freshly shredded mozzarella, divided
- 1/3 cup freshly shredded asiago
- 1/3 cup freshly shredded parmesan
- 2 tablespoons butter
- 2 tablespoons flour (I used regular unbleached all purpose; white whole wheat works great too)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon lemon zest (optional)
- salt, to taste
- pepper, to taste
Preheat your broiler and arrange the racks to the top. Spray a sheet pan with oil and set aside.
Add the water to a large skillet and bring to a boil. Add asparagus and cook, covered, for 3 to 4 minutes, or until crisp tender. (Cook longer if you like softer vegetables) With tongs, carefully remove the asparagus and place on the sheet pan in a even layer. Sprinkle with garlic powder, salt, and pepper. Set aside.
Pour 1 cup of cooking water into a measuring cup and discard the rest. Set the reserved 1 cup aside.
In the skillet, add the butter and melt over medium heat. Add flour and whisk until smooth. Cook about 1 to 2 minutes. Whisk in reserved 1 cup cooking water until smooth. Cook for about 2 to 3 minutes, or until thickened. Turn off the heat and remove from the burner. Gradually stir in the cheddar, asiago, parmesan, and 1/4 cup of the mozzarella until melted. Add lemon zest and season to taste with salt and pepper.