Asparagus Gratin with Cheese

by Editorial Staff

Asparagus gratin with cheese can be an excellent hearty snack, a good side dish or a stand-alone dish. Such gratin will also be liked by those who do not eat meat. Asparagus gratin is baked for an hour.

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Side Dish
Servings (Default: 3)

Ingredients

Asparagus – 12-15 Pieces
White Bread – 6 Slices
Eggs – 5 Pieces
Yellow hard cheese – 200 Grams
Milk – 2.5 Glasses
Grated Parmesan – 100 Grams
Nutmeg – 2-3 Pinch
Greens – To taste (parsley, tarragon, sage, rosemary, marjoram)
Salt, black pepper – To taste

Instructions

Turn the oven to heat 180 degrees. Prepare the ingredients. Rinse the greens, cut off the ends of the asparagus.
Soak slices of bread in milk.
Chop the greens. Use the one you have on hand. Grease a baking dish with oil. Steam or scald the asparagus. It should soften, but still, hold its shape. Place some of the asparagus on the bottom of the greased dish. Sprinkle with herbs. Cut the cheese into slices or grate and spread over the asparagus with herbs, also a part. Then add a couple of slices of soaked bread (do not pour out the milk) and repeat layers again.
Beat eggs with the milk (leftover from bread), add nutmeg, salt, pepper. Stir. Pour the gratin over the sauce. The last layer should be yellow cheese and grated Parmesan.
Bake asparagus gratin with cheese in a preheated oven for an hour.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.