Asparagus and Mushroom Gratin

Asparagus and Mushrooms
Joy Skipper / Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
304 Calories
16g Fat
31g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 304
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 42%
Cholesterol 40mg 13%
Sodium 679mg 30%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 19%
Protein 12g
Calcium 312mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This asparagus au gratin is perfectly cooked with a simple white sauce and Parmesan cheese. It's an excellent dish for a special meal or holiday gathering.

The asparagus is perfectly cooked and then topped with mushrooms and sauce and placed under the broiler just before serving.


  • 1 pound trimmed asparagus spears (fresh or frozen)
  • Salt (to taste)
  • Pepper (to taste)
  • 8 ounces mushrooms (sliced)
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/4 cup milk
  • 2 teaspoons lemon juice
  • 2 tablespoons grated Parmesan cheese​

Steps to Make It

  1. Heat warming drawer or preheat oven to 200 F.

  2. Put asparagus in a pan large enough to hold the spears lying flat. Pour enough boiling water into the pan to cover asparagus; add salt, to taste. Cover and simmer gently for 8 to 12 minutes, or until tender.

  3. Lift the asparagus out carefully with a spatula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid.

  4. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in a warming drawer or in a 200 F oven.

  5. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender.

  6. Drain and arrange the mushrooms on the bottom half of the asparagus spears, leaving the tips uncovered. Cover the dish and continue to keep warm while making the sauce.

  7. In a small saucepan over low heat, melt the butter.

  8. Stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, or until light golden in color.

  9. Remove from heat, gradually stirring in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste.

  10. Return sauce to heat and simmer over low heat for 2 minutes, stirring constantly, until thickened.

  11. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed.

  12. Cover exposed asparagus with foil; place dish under the broiler for 2 to 3 minutes, or until sauce with cheese is browned.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.