It’s time to focus on vegetables again. Asparagus is back in season and I do love it so. It can be used in soups, steamed, sauteed, grilled, pickled and in this case, baked.
Asparagus are a relatively new player on the modern Greek food scene. Asparagus has been cited in ancient times as a panacea and use for medicinal purposes. They grow wild in the countryside and were eaten by some families but only recently have asparagus appeared more prominently on the Greek table.
This dish is pretty simple. I’ve blanched the spears for a couple of minutes and then I lay them in a casserole dish topped by a Bechamel and some grated Metsovone and Romano cheeses.
Metsovone is a smoked cheddar that’s made in the northwest province of Greece called Epirus. Epirus is well known for producing some of Greece’s best cheeses (some would argue the best). The closest cheese that I can think of to substitute Metsovone is a smoked Gouda.
I can find this cheese here in Toronto as we have a population of about 130,000 Greeks. With the internet at my disposal, I can also check to see what prices are being charged back in the homeland. I’ve found most Greek products to be fairly priced here.
Asparagus is in season, take advantage of your local bounty and celebrate Spring with what’s fresh & available. Try out a new recipe and keep that vegetable fresh and in demand for your table. Try some asparagus tonight.
Asparagus Gratin
2 bunches of Asparagus
1/2 cup grated Metsovone (or smoke Gouda)
1/4 cup grated Romano cheese
1 Tbsp. of butter
2 Tbsp. of flour
1 1/2 cups of whole milk
salt and pepper to taste
bread crumbs
Pre-heated 375F oven
- Wash and rinse your asparagus. Measure your casserole dish and compare it to the lengths of your asparagus. Trim the asparagus accordingly to half the length of your casserole dish.
- Place a pot of water on high heat over your stove and when it comes to a boil, add some salt and add your asparagus. When the water returns to a boil, count 2 minutes and then remove them and cool in an ice bath. Strain in a colander and reserve.
- Place a medium pot on medium heat and add your butter. When it’s melted, add your flour and stir with a wooden spoon for a minute or two. Add your milk and keep stirring until it thickens to a creamy texture.
- Take off the heat and stir in your grated cheeses. Adjust seasoning with salt and pepper and keep warm.
- Treat your casserole dish with cooking spray and lay your spears lengthwise on each side of the dish.
- Pour over the Bechamel Sauce and sprinkle a topping of bread crumbs.
- Bake in the oven for about 30 minutes or until the top is golden-brown.
Oh that looks soooo good! Can I hold out til May? that’s the question…
Great idea to put the bechamel over the asparagus Peter. Looks absolutely delicious.
Oh my goodness, does that ever look amazing! Just fantastic photos too.
I usually just take my asparagus straight up – this is a new twist and it looks both eye appealing and interesting. Of course I would read about this cheese only minutes after coming home from the Danforth – go figure. I’ll definitely look for it at the Wine and Cheese Expo this weekend
I usually like my asparagus on pizza. Yes on pizza with pesto, ham and gruyere cheese on top. This would be a new way to eat my asparagus. Thanks Peter.
This looks great – like a blanket of cheesy goodness draped over the asparagus!
I’m like Giz…we always eat it plain, but I think this is a great new way to try it.
I never thought of using a bechamel. Who doesn’t love a creamy white sauce?
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
What a way to celebrate the arrival of asparagus! Fantastic, Peter!
Yummy, I;m planning to make a tart with my asparagus but think next time I’ll try this.
and ta for adding me pete
It’s truly amazing that you are able to find so many Greek ingredients at the ready up in Toronto. It looks absolutely scrumptious.
asparagus is being eaten all over crete at the moment…
The breadcrumbs look perfectly toasted and I’m absolutely positive it tastes even better. Nice seasonal fare.
I love asparagus and have had it with bechamel, but I never thought to add cheese as well. Great idea and it looks delicious.
Hey Peter, I love asparagus! I’ve never actually cooked it in a grating before. I loved your shrimp recipe so much I’m making it tonight! I love Amaretto so I just couldn’t resist it and there’s a bit of a story behind it too (as always!). I’d love to be one of your Food friends but then again, I don’t want to force you! Hee hee.
Ferdz…SHHHHH, I’m won’t tell anyone.
Pete, why not dress some veggies up? They need lovin’ too.
Kalyn, actually these were tough to photograph but sometimes one just gets lucky.
Giz, great to know you shop on the Danforth, let me know next time, I’ll give ya the Greek’s tour.
Helene, your idea of asparagus is new to me so Thank you!
Allen, your word imagery is awesome…blanket of cheese!
Emi, three cheers for Bechaemel (creamy white sauce could imply something else)! lol
Nina, it’s in season.
Pixie, a tart with asparagus is a stunning to look at & eat.
Lori, good sized Greek pop. means the city’s also been exposed to our food. I’m just showing everyone there’s more to it than feta and sovlaki.
Maria, I want your wild Cretan asparagus.
Laurie, you’ll never guess what I used as breadcrumbs (I won’t say here, you’ll have to email me);)
Sylvie, they go perfectly together.
Helen, why not try it just once like this? You might find asparugus to be a whole lot better!
That looks positively mounthwatering Peter! Never tried smoked Gouda before even if good old plain Gouda is a staple in our kitchen. I’m sure it complements well the asparagus just like Romano does.
Holy moly – that’s a lot of asparagus! Looks fab, though.
yep. i’m officially jealous.
asparagus is great. cheese is great. putting them together and flaunting them to us so temptingly, well that’s just showing off!
you cruel man :)
the ferocity in which i am craving one little asparagus spear would make you think i didn’t just devour one third of a peking duck on my own about 2 hrs ago!
Here’s hoping spring is finally here! This looks fantastic. My sweetie is a big asparagus fan and would be sure to love this dish. Thanks Peter!
That smoked gouda sounds divine. I have to visit Greek Town here and find a grocerer.
I visited an amazing cheese shop in Metsovo in Epirus. I can’t wait for local asparagus Peter:D
Looks like heaven in a baking dish. Look at all that cheesy cheesness. More please :)
Wow that picture made me really hungry! I haven’t had asparagus before, but now i think that i must give it a try!
Now that looks good! You can’t go wrong covering asparagus in creamy cheese.
The simple things are often the best – and this looks amazing Peter. More creative than my usual steamed asparagus efforts.
I could make a complete meal out of this, no kidding!!! It looks like an asparagus lasanga! :)
We haven’t quite hit asaparagus season over here yet – I’ve seen some Spanish asparagus, but not English yet. I’m trying to hold out for that as it tastes so good, but this dish looks so good that I may break my resolve!
We would love to try some of this gratin tonight, but we just came back from vacation and spent all our money, so we gotta eat cheap for the next couple days. For some reason, asparagus is still very expensive down here. The last small bunch of asparagus that we bought cost $5! It would probably need 3 bunches to make this delicious dish!
We’re clearing out our freezer now and are trying to finish all that off, with the help of some veggies from the market.
Well, gee thanks for adding me Peter. I was going to comment on how good your asparagus dish is, but now I am just too hurt :P
Lore, plain Gouda would be fine, it’s just that I love smoked meats & cheeses.
Forkful, it was just 2 bunches…didn’t last long.
Anna, baking veggies with cheese is also a good way to sneak them into kids’ diets.
Lisa, the sweetie will love this.
Glam, Smoked Gouda is not Greek but is a great alternative to the Greek cheese I used.
Val, you lucky gal…when I passed through Epirus I was not into food like now.
Erik, coming up!
Jessy, really? It’s a fantastic veggie, good for ya.
Kevin, cheese makes everything good.
Cake, now you can snaz up your asparagus.
Marie, you’re right…I never though of it that way.
Antonia, hold out as long as you can, if you can.
White rice Duo, ya gotta eat something…
Holler…awww, want a Lifesaver?
I’ve done a version of this with cardoons, which reminds to go out in my back yard and get some…now where’s my knife?
I am surprised to hear asparagus is new to the Greek scene, though. Any idea why?
Hank, although wild asparagus has grown for ages in Greece, it just wasn’t something that was made in most greek homes. Cretans love wild greens and they’ve always enjoyed asparagus…have a look at http://organicallycooked.blogspot.com/2008/04/wild-asparagus-from-crete.html
Even today, most Greek asparagus goes out for export but like in the rest of the world…Greeks are expanding their palates.
Oh my goodness Peter what a stunning asparagus dish :)
This looks fabulous! I have not tried doing just an asparagus gratin, I always seems to have lots of other veggies included. Must try this and smoked gouda, wow what flavors!
Oh wow. How good does this look!?
I had some asparagus for lunch on Sunday: hardly fried and with some thick sea salt on top and the best olive oil I had! Delicious!
I like your way, too! Never tasted them with bechamel… and they look so nicely done :D
Pete, I’m a complete sucker for asparagus! These look so delicious.
Asparagus is one of my favorite veggies. This looks so good I want to cry.
Absolutely gorgeous, Peter!
With all the cheeses available in France I have never found one that has been smoked… I could compensate by adding a wee bit of ham, though, couldn’t I – maybe to the Bechemal?!?!
Hey Peter!
I know how hard it is to keep a blog updated, but the next time you update your food friends I’d love it if you added me! :)
You’ve been on my links for a while Keep up the good work!