Asparagus and spinach gratin
A quick vegetable gratin made with asparagus and spinach cooked beforehand, in a bechamel sauce and topped with slivers of Brie.
30 K 4/5 (2 reviews)
1 hour 2 min.
Easy
8 people
4 IngredientsLast modified on: June 20th 2021
For 8 people, you will need:
- 1
2 2⁄3 cups Asparagus - 2
2 2⁄3 cups cooked spinach - 3
2 cups + 2 tablespoons bechamel sauce - 4
½ cup cheese
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 25 min.
All in all: 1 hour 2 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare 2 2⁄3 cups Asparagus and cut into small pieces.
Stage 2 - 2 min.
Coarsely chop 2 2⁄3 cups cooked spinach.
Stage 3 - 2 min.
Preheat the oven to 390°F (200°C).
Mix the asparagus and spinach in a bowl with 2 cups + 2 tablespoons bechamel sauce.
Mix the asparagus and spinach in a bowl with 2 cups + 2 tablespoons bechamel sauce.
Stage 4 - 1 min.
Put the mixture into a buttered gratin dish in an even layer.
Stage 5 - 2 min.
Cover with thin sliced of Brie.
Note: remove the Brie rind if you prefer.
Note: remove the Brie rind if you prefer.
Stage 6 - 25 min.
Bake for about 25 minutes.
Remarks
If you don't have Brie, use another similar style of cheese, such as Camembert.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 420 RDI=40 % | 310 RDI=50 % | 1,710 RDI=90 % | 7,150 RDI: 90 % |
| Per 100 g | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=3 % | 90 RDI=5 % | 400 RDI: 5 % |
| Per person | 30 RDI=10 % | 50 RDI=5 % | 40 RDI=6 % | 210 RDI=10 % | 890 RDI: 10 % |
How much will it cost?
- For 8 people : 7.75 €
- Per person : 1.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Asparagus
Like these other recipes: Creamy asparagus and meat timbale, White asparagus salad, Asparagus "en petit pois", Filet mignon with asparagus, How to prepare asparagus, ... See them all 5
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Tagliatelle New Zealand style, Creamy rice with spinach, Spinach and cauliflower with sesame béchamel sauce, Parcels of fish fillet in spinach, Spinach fritters, ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Spinach parmentier, Spinach on toast with bechamel, Ham "friand" pie, Moussaka, Montlebon toast, ... See them all 30
Cheese
Like these other recipes: Butterfly pasta with smoked trout, French toast "cordon bleu", Brussels-Bombay salad, Croque-monsieur complet, Warm cauliflower salad with two cheeses, ... See them all 30
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013295 K 15 2 hours 30 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012327 K5 3 hours 9 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020528 K 44.2 14 hours 30 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011309 K 24 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.