Fennel and Asparagus Gratin
- 3 large fennel bulbs, quartered and thinly sliced
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon coarse sea salt, divided
- 1 1/2 (1.0-pound) bunch asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose four
- 2 cups whole milk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 1/2 cup grated Parmigiano Reggiano, divided
- 3/4 cup panko bread crumbs
Preheat the oven to 400°F.
Toss fennel, 2 teaspoons of the oil and 1/4 teaspoon of the salt on a large rimmed baking sheet.
Toss asparagus, remaining 2 teaspoons oil and 1/4 teaspoon salt on a separate large rimmed baking sheet.
Roast vegetables until golden and tender, about 10 minutes.
Transfer fennel and asparagus to a 9 1/2- or 10-inch pie plate and stir together. Set aside.
Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook, whisking constantly, for 1 minute.
Gradually add milk and bring to a boil.
Reduce heat and simmer, whisking frequently, until the mixture is beginning to thicken, about 3 minutes.
Remove from heat and stir in pepper, nutmeg and 1/4 cup of the cheese.
Pour mixture over roasted vegetables.
In a small bowl, stir together bread crumbs and remaining 1/4 cup cheese.
Sprinkle mixture over vegetables.
Bake until heated through and bread crumbs are golden, 20 to 25 minutes.
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- 3 large fennel bulbs, quartered and thinly sliced
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon coarse sea salt, divided
- 1 1/2 (1.0-pound) bunch asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose four
- 2 cups whole milk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 1/2 cup grated Parmigiano Reggiano, divided
- 3/4 cup panko bread crumbs