This side dish of asparagus baked with creamy Gorgonzola cheese is a simple but impressive way to complete a meal. I consider this something of a “master” recipe, as you could easily substitute any vegetable and any type of cheese to make the gratin of your choice.
1. Preheat oven to 400°, and bring a pot of water to a boil over high heat.
2. Trim 1–2 inches of the stalks off of the asparagus and drop into the boiling water, blanching for just 2 minutes for pencil-thin asparagus or 3–4 minutes for thicker asparagus.
3. Transfer blanched asparagus to a shallow baking dish, and top with the crumbled Gorgonzola cheese.
4. In a small mixing bowl, combine melted butter, garlic, salt, and pepper, and then pour evenly over all in the baking dish.
5. Bake 10 minutes, just until the Gorgonzola cheese has melted and begun to brown. Serve immediately.
To keep the asparagus nice and green, transfer to a bowl of ice water after blanching in step 2. Drain well before adding to the baking dish.
For a true gratin with “breadcrumbs,” sprinkle about 2 tablespoons of almond flour over the Gorgonzola cheese before baking.
Calories:145 Fat:11g Protein:7.5g Fiber:3g Net Carbs: 2.5g
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 75 | ||
Calories from Fat: 53 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 43.2mg | 1 % | |
Potassium 233.5mg | 6 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 2.2g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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