Ham Asparagus Gratin Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Asparagus chunks grilled to slight char, mixed hot ham bits, creamy silky white sauce with thyme twist, topped with crunchy herb breadcrumbs and sharp gruyère. A little tang, a little earthy. Simple swaps: gruyère and thyme instead of parmigiano and parsley, oat flour and coconut milk for creaminess. Grilled asparagus rather than boiling keeps snap. Jam-packed with protein and vegetal texture contrasts. No eggs no nuts, strictly honest home technique with heat and timing cues emphasized.
Prep:
25 min
Cook:
20 min
Total:
45 min
Servings:
6 servings
#French-inspired
#gluten free
#leftover ham
#gratin
#coconut milk
#asparagus
#easy dinner
Caught myself grilling asparagus instead of boiling years ago—texture was a revelation. The slight char gives earthy complexity missing in steamed stems. Leftover ham reworked with creamy sauce, keeping things simple. Coconut milk brings subtle richness and a bit of tang—try it once and you may never want plain milk again. The thyme replaces parsley pushing flavor deeper, a savory note I always felt was absent. Breadcrumbs crisped with gruyère give that expectant crust, sharp, nutty, melty, best part of any gratin. No need for eggs or nuts here—this one’s all about the layers of taste and textures. Good timing is crucial—too little grill, limp asparagus; too long, tough and bitter. Sauce thickens with oat flour—my gluten-free hack from times trying to keep things lighter. Crispy crust. Creamy inside. Great for weekday leftovers turned fancy. But watch your salt because smoked ham sneaks in sodium quickly.
Ingredients
- 18 fresh asparagus spears, woody ends snapped and discarded
- 25 ml olive oil (1 1/2 tablespoons)
- 2 small shallots, finely chopped
- 50 ml unsalted butter (about 3 1/2 tablespoons)
- 45 ml oat flour (3 tablespoons)
- 450 ml canned coconut milk, well stirred
- Pinch of freshly grated nutmeg
- 1 tsp fresh thyme leaves, chopped
- Salt and freshly ground black pepper to taste
- 800 g leftover smoked ham chunks, warm
- 20 ml dried breadcrumbs (1 tablespoon)
- 100 g shredded gruyère cheese
About the ingredients
Asparagus should be fresh and snapped, not cut with knife. That tactile break tells you where woody fiber ends. Olive oil coating must be even—uneven oil results in burnt or dry patches under the grill. I prefer oat flour here instead of regular white flour; less gluey results in sauce. Coconut milk brings subtle sweetness and richness lacking in cow’s milk. Fresh thyme not dried gives brighter herbal notes. Using smoked ham avoids extra salt; adjust seasoning accordingly. Gruyère cheese adds a nutty punch and melts beautifully but aged cheddar could substitute when hands tied. Breadcrumbs must be dry and fresh not stale, otherwise topping turns gummy instead of crispy. This combination of runny and crispy demands attention but rewards effort. Butter for the roux gives silkiness but don’t let it brown or you’ll get nutty, not gentle flavors.
Method
Preheat oven Place oven rack close to top element. Switch to broil/grill setting heating until red-hot. Use high rack for fast surface browning.
Asparagus prep Snap off tough ends by hand—listen for clean break. Cut spears into 4cm pieces. Drizzle olive oil, salt, pepper, scatter over baking tray. Toss well to coat evenly.
Grill asparagus Position tray under broiler. Around 4 minutes, toss once. You want vivid green with blackened speckles—charred edges signal flavor depth. Remove once fragrant and tender crisp to bite. Reserves texture and sweet notes. Set aside.
Make sauce Heat butter in saucepan over medium-low—watch it melt silently, no browning. Add chopped shallots, soften until translucent, 2-3 minutes max. Soft but not colored is key to prevent sharpness.
- Stir in oat flour thoroughly, no lumps, toast 1 more minute. Slowly whisk in coconut milk to avoid clumps. On medium heat, gently simmer stirring continuously—listen for soft bubbling flow, thickening to coat back of spoon after 6-8 minutes.
- Add nutmeg and fresh thyme. Taste sauce for seasoning, careful with salt because ham is already salty. Pepper grounds enhance layers.
Combine In 2-liter casserole, fold warm ham, grilled asparagus chunks, and sauce together until hotspots level out. Texture should feel velvety yet chunky.
Top Mix breadcrumbs and shredded gruyère. Dot evenly over surface. These will crisp and brown rapidly under strong heat.
Broil Slide dish under top oven heat. Watch closely—after about 5 minutes, bubbling golden crust forms. Desired: crunchy, golden brown, aromatic with cheese melting into crumbs but no burnt edges.
- Rest briefly out of oven before serving. Gratin settles; easier slicing.
Tips Use sturdy gratin dish for even heat. If coconut milk too thick, thin with splash water. No gruyère? Swiss or aged cheddar works, bigger flavor but melts differently. Oat flour swaps better than wheat—keeps sauce lighter and gluten free. Leftover roasted garlic tossed in adds punch. If asparagus too thin, reduce grill time to prevent dryness.
Cooking tips
Broiling asparagus here is key—grilling rather than boiling locks in snap and adds smoky edge. Must watch closely—toss once halfway through to ensure even charring. Shallots gently sweated in butter, never browned, build subtle background flavor without bitter edge. When making roux, keep heat low; lumps form if flour added too fast or milk too cold—whisk vigorously. Sauce thickens gradually—should coat spoon softly but not gloppy. Tasting for salt here is vital before mixing ham because ham concentration varies. Mix ingredients hot for better blending, avoid cold clumping. Topping bread crumbs and cheese needs quick broil; crispy golden crust is done when you see bubbling cheese and hear crackling sounds—don’t walk away or topping burns fast. Let dish rest briefly to set texture before serving. Use sturdy gratin dish for uniform cooking. These tricky timings require sensory reading not strict clocks. Past tries taught me patience and close eye under broiler makes difference between gourmet crunch and sad soggy top.
Chef's notes
- 💡 Grill asparagus on high rack near top heat for fast browning. Turn once mid-way. Watch closely—too long means bitter, too short limp stalks. Visual cues matter: vivid green with black char speckles, not just color change. Texture should snap with slight softness inside.
- 💡 Make roux low and slow. Melt butter without browning or nutty notes—silky base. Add oat flour slowly stirring well or risk lumps. Toast roux a minute for flavor, no color. Whisk milk gradually to keep sauce smooth. Thickens 6-8 min bubbles soft but steady; test coating with back of spoon.
- 💡 Use smoked ham warm, folded in hot sauce. Salt adjustment key here—ham brings plenty. Fresh thyme rather than dried keeps herbal notes alive. Nutmeg pinch adds warmth but subtle. Breadcrumbs dry and fresh crucial. Mix cheese with crumbs last minute before topping; no stale crumbs or crust gets gummy, no crunch.
- 💡 Broil topping fast at end under high heat. Watch bubbling cheese and crisp breadcrumbs carefully—5 min max. Listen for crackle sounds; stop once golden brown and aromatic, no burnt edges. Rest dish few minutes after baking so gratin sets and slices cleanly; texture shifts from runny to stable.
- 💡 If coconut milk too thick, thin with splash water or unsalted broth; keeps sauce pourable. Oat flour swaps best for wheat flour here; lighter, less gluey. No gruyère? Swiss or aged cheddar viable but melt and flavor differ. Thin asparagus need less grill time; adjust by feel not timer. Leftover garlic tossed in adds depth.
Common questions
Can I use regular flour instead of oat flour?
Yes wheat flour works but sauce thickens heavier. Oat flour lighter texture no gluten. Whisk carefully to avoid clumps either way.
How to prevent asparagus from drying out on grill?
High heat quick char is key. Keep oil coating even. Toss once halfway. Too long grill dries out stalks; watch color, crisp-tender is goal.
What if I don’t have gruyère?
Swiss cheese is close substitute; melts well but milder. Aged cheddar gives sharp flavor but less stringy. Breadcrumbs crisp differently with each cheese. Adjust broil time.
How to store leftovers?
Cool quickly, cover airtight in fridge up to 2 days. Reheat oven at medium heat to re-crisp topping. Freezing possible but crust soggy on thaw. Best fresh but works reheated with care.
