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Asparagus & Mushroom Gratin

Asparagus & Mushroom Gratin

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30 Min
4
Servings
16
ingredients

Asparagus & Mushroom Gratin is a quick and easy go-to recipe for any day of the week. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, and fresh vegetables are perfect partners in this tasty side dish!

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Ingredients

6 Steps to complete

  • 1
    Preheat broiler to 500°F or high heat.
  • 2
    Heat a medium saucepan for 1 minute over medium heat; melt butter, add onion, and sauté for 1 minute. Add garlic, white pepper, nutmeg, wine, and cook 1 minute or until wine has been absorbed. Add Sour Cream, Cotija Cheese, 1 teaspoon dill, ¾ cup Chihuahua® Cheese, reduce heat to low, and simmer for 8 minutes. Remove from heat, cover, and reserve until needed.
  • 3
    Preheat a cast iron skillet for 2 minutes over medium-high heat. Add ½ tablespoon olive oil and asparagus to skillet. Season with ⅛ teaspoon salt, ⅛ teaspoon pepper, and lemon juice. Cook asparagus for 2 minutes, turning occasionally. Remove asparagus from skillet and reserve until needed.
  • 4
    Add remaining olive oil to the same skillet; add mushrooms, remaining salt & pepper, and sauté for 2 minutes. Stir in 1½ cups cream sauce and simmer for 2 minutes over medium-low heat, or until sauce is slightly thickened.
  • 5
    Pour mushroom sauce in an oven safe dish. Top mushroom sauce with asparagus, pour remaining cream sauce over asparagus leaving both ends uncovered, top with remaining ¾ cup Chihuahua® Cheese across the middle of asparagus spears.
  • 6
    Broil for 6 to 8 minutes, or until the cheese is golden brown. Garnish Asparagus & Mushroom Gratin with remaining dill, serve, and enjoy!
Preheat broiler to 500°F or high heat.; Heat a medium saucepan for 1 minute over medium heat; melt butter, add onion, and sauté for 1 minute. Add garlic, white pepper, nutmeg, wine, and cook 1 minute or until wine has been absorbed. Add Sour Cream, Cotija Cheese, 1 teaspoon dill, ¾ cup Chihuahua® Cheese, reduce heat to low, and simmer for 8 minutes. Remove from heat, cover, and reserve until needed.; Preheat a cast iron skillet for 2 minutes over medium-high heat. Add ½ tablespoon olive oil and asparagus to skillet. Season with ⅛ teaspoon salt, ⅛ teaspoon pepper, and lemon juice. Cook asparagus for 2 minutes, turning occasionally. Remove asparagus from skillet and reserve until needed.; Add remaining olive oil to the same skillet; add mushrooms, remaining salt & pepper, and sauté for 2 minutes. Stir in 1½ cups cream sauce and simmer for 2 minutes over medium-low heat, or until sauce is slightly thickened.; Pour mushroom sauce in an oven safe dish. Top mushroom sauce with asparagus, pour remaining cream sauce over asparagus leaving both ends uncovered, top with remaining ¾ cup Chihuahua® Cheese across the middle of asparagus spears. ; Broil for 6 to 8 minutes, or until the cheese is golden brown. Garnish Asparagus & Mushroom Gratin with remaining dill, serve, and enjoy!

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