Tested till perfect Asparagus Gratin

Asparagus Gratin

This brunch casserole is just as enjoyable as a quiche yet much lower in fat.

By Anne Lindsay

Source: Canadian Living Magazine: March 1996

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tsp 2tspbutter
  • 2 2oniononions, chopped
  • 6 cups 6cupsmushroommushrooms, thickly sliced
  • 1/3 cup 1/3cupall-purpose flour
  • 1 lb 1lbasparagus
  • 3 3eggeggs
  • 1-1/2 cups 1-1/2cups1% milk
  • 1 tsp 1tspDijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1 pinch 1pinchcayenne pepper
  • 1 pinch 1pinchnutmeg
  • 1 cup 1cupSwiss cheese, shredded
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In nonstick skillet, melt butter over medium-high heat; cook onions for 5 minutes. Add mushrooms; cook, stirring, for about 8 minutes or until lightly browned. Sprinkle with flour; cook, stirring, for 1 minute. Remove from heat.

Meanwhile, snap ends off asparagus; cut into 1-inch (2.5 cm) pieces. In pot of boiling salted water, cook asparagus for about 3 minutes, or until tender-crisp; drain. Refresh under cold running water, drain again.

In bowl, beat eggs lightly; whisk in milk, mustard, salt, cayenne and nutmeg; add onion mixture, asparagus and half of the cheese. Pour into greased 11 x 7-inch (2 L) baking dish. Smooth top with back of spoon. Sprinkle with remaining cheese. Bake in 350ºF (180ºC) oven for 50 to 60 minutes or until just set. Broil for 2 minutes. Makes 8 servings.

Nutritional Information Per each of 8 servings:

cal 160 pro 11g fat 8g carb 13g

Good source of calcium

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