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Asparagus-White Bean Gratin


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Rate this recipe 4.4/5 (5 Votes)


  • 1 cup half-and-half or light cream
  • 1 teaspoon minced garlic (2 cloves)
  • 1 tablespoon finely shredded lemon peel
  • 1/4 teaspoon kosher salt
  • 2 15 ounce cans cannellini beans, rinsed and drained
  • 3/4 cup finely shredded Parmesan cheese
  • 1 pound fresh asparagus spears, trimmed
  • 3 ounces thinly sliced prosciutto


Servings 4
Adapted from


Step 1

Preheat broiler. In a broiler-proof very large skillet stir together the half-and-half, garlic, lemon peel, and salt. Stir in cannellini beans and 1/2 cup of the Parmesan cheese. Bring to boiling, reduce heat, and simmer, uncovered, for 3 to 5 minutes or until slightly thickened. Meanwhile, wrap asparagus spears in bundles of 5 or 6 with prosciutto slices and place bundles on top of bean mixture. Sprinkle with remaining Parmesan cheese. Broil 4 to 6 inches from the heat for 8 to 10 minutes or until browned and asparagus is tender.


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