Asparagus and Pancetta Gratin
Why should potatoes have all the fun? This fancy asparagus side is so delicious, it's baked in its own dish - watch out, Steak... You have some competition!
Ingredients
4 ounces finely diced pancetta
1 bunch fresh asparagus, trimmed
1/2 cup thinly sliced shallots
1/3 cup heavy whipping cream
1 teaspoon whole-grain mustard
1 teaspoon all-purpose flour
1 teaspoon garlic paste
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 ounces shredded Gruyère
1/2 cup grated Parmesan
Instructions
Preheat oven to 400F. Place pancetta in a baking dish and roast until crispy, about 20 minutes. Drain pancetta on paper towels; set aside (keep oven at 400F).
In a large bowl, combine asparagus and shallots.
In a small bowl, whisk together the cream, mustard, flour, garlic paste, salt, pepper, and cheese. Pour half of the cheese mixture over asparagus and shallots, and gently toss to combine.
Divide asparagus mixture in half. Place each half in a 9x5-inch casserole dish (two dishes, total).
Top each dish with half of the Parmesan and half of the crispy pancetta and bake for 10 minutes. Switch oven mode to broil and broil until bubbling, 1-2 minutes.
Asparagus and Pancetta Gratin
Ingredients
Instructions
- Preheat oven to 400F. Place pancetta in a baking dish and roast until crispy, about 20 minutes. Drain pancetta on paper towels; set aside (keep oven at 400F).
- In a large bowl, combine asparagus and shallots.
- In a small bowl, whisk together the cream, mustard, flour, garlic paste, salt, pepper, and cheese. Pour half of the cheese mixture over asparagus and shallots, and gently toss to combine.
- Divide asparagus mixture in half. Place each half in a 9x5-inch casserole dish (two dishes, total).
- Top each dish with half of the Parmesan and half of the crispy pancetta and bake for 10 minutes. Switch oven mode to broil and broil until bubbling, 1-2 minutes.
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