Asparagus Gratin

featuring DHC White Wine Garlic Sauce

INGREDIENTS (serves 2–3)

  • 1 pound asparagus, trimmed
  • 1 teaspoon butter
  • 1 1/4 cups whole milk
  • 1 packet White Wine Garlic Sauce
  • 1/2 cup dried bread crumbs


Preheat oven to 375°.

Prepare a large bowl of ice water. Cook the asparagus in boiling salted water for about 2 minutes or until just tender and then transfer the asparagus to the ice water. When cool, remove the asparagus and set on a towel to dry.

Butter a small baking dish that will hold the asparagus. In a saucepan, bring the milk to a boil, reduce the heat and whisk in the White Wine Garlic Sauce packet. Continue to simmer the sauce for 2 minutes, stirring frequently.

Transfer the asparagus to the baking dish. Pour the sauce over the asparagus. Sprinkle the bread crumbs over all and bake for 30 minutes or until bubbly and browned.


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  • To trim asparagus: Break off the woody stem end where it snaps easily. If asparagus is medium to thick, use a swivel peeler to lightly peel about 2/3 of the way up the stalk.
  • Rustic bread crumbs can be made by crushing purchased bread croutons. Different sizes of crumbs look more homemade and bigger crumbs can give more crunch to the gratin.
  • Blanched leeks, carrots or a mixture of vegetables would be good substitutions for the asparagus.