Ham and Asparagus Gratin with Parmesan Mornay Sauce

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This Ham and Asparagus Gratin is what happens when cozy comfort food meets spring elegance. Wrapped spears of tender asparagus are smothered in a creamy Parmesan mornay sauce and baked until bubbly and golden. It’s surprisingly easy and unbelievably good!

Ham and asparagus gratin with parmesan mornay sauce in a baking dish on a wooden board.

I first made this dish on a whim when I had asparagus that needed using, a few slices of leftover ham, and just enough Parmesan to turn into something creamy! What came out of the oven looked far fancier than the effort it took, and tasted even better. It reminded me of something you’d get at a tiny French bistro, but without having to leave the house!

This recipe is now in regular rotation in my house whenever asparagus is in season. It’s perfect for brunch with a crisp glass of white wine or as a cozy weeknight dinner when you want something a little special but not stressful. It’s elegant, it’s simple, and it always impresses.

Why You’ll Love This Ham and Asparagus Gratin Recipe

Elegant but easy. This looks and tastes like something from a restaurant, but it’s surprisingly simple to throw together.
Creamy and satisfying. That Parmesan mornay sauce is rich, cheesy, and perfectly coats the ham-wrapped asparagus.
Great for brunch or dinner. Serve it as the centerpiece of a spring brunch or alongside roasted potatoes or crusty bread for dinner.
Make-ahead friendly. Prep the bundles and the sauce in advance, then bake when ready.

Portion of ham and asparagus mornay on a plate with a side salad.

Ingredients You Need

Asparagus: Look for medium-sized stalks that aren’t too thick or too thin. Trim the woody ends, and blanch for a tender bite if you’d like, though you can skip that step if you prefer crunch.
Ham: I used a Black Forest deli ham here. You can use different varieties of cooked ham, just make sure it’s thin enough to wrap easily.
Parmesan Cheese: Use freshly grated Parmesan for the best flavor and meltability. It goes into the mornay sauce and also tops the gratin for a golden crust.
Butter and Flour: These form the roux base for your mornay sauce, giving it thickness and a silky texture.
Whole Milk: Warm milk blends more smoothly into the roux, creating a creamy béchamel base.
Egg Yolk: This enriches the sauce and adds velvety texture, so don’t skip it!
Dijon Mustard: Adds a subtle tang that balances out the richness.
Nutmeg: Just a pinch adds classic flavor to white sauces and pairs beautifully with the Parmesan.
Salt and White Pepper: White pepper keeps the sauce looking clean, but black pepper works fine too if that’s what you have on hand.

Variations & Substitutions

Meat Options: Try prosciutto for a saltier flavor and crispier texture, or turkey if you want something leaner.
Vegetarian: Skip the ham and wrap the asparagus in thinly sliced grilled zucchini or eggplant instead.
Gluten Free: To make a gluten-free mornay sauce, use a gluten-free all-purpose flour instead.
Add Breadcrumbs: For extra crunch, sprinkle the top with buttery panko before baking.
Cheese: Gruyère, Swiss, or a sharp white cheddar can be swapped in for some or all of the Parmesan.

How to Make Ham and Asparagus Gratin with Parmesan Mornay Sauce

Blanch the Asparagus: Boil salted water and cook asparagus for 2–3 minutes until just tender. Transfer to an ice bath, then drain and pat dry. ( you can use fresh if you like a little crunch)
Make the Mornay Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Gradually add warm milk, whisking constantly until thickened (5–7 minutes). Remove from heat. Add ½ cup Parmesan, nutmeg, salt, and white pepper and mustard. Add the egg yolk. Stir until smooth.

Whisking in the milk into the butter and flour mixture.

Preheat & Assemble: Preheat oven to 375°F. Wrap 3–4 asparagus spears in each ham slice. Arrange bundles in a greased baking dish. Pour the Parmesan Mornay sauce evenly over them. Sprinkle the remaining Parmesan on top.

Hands wrapping asparagus with ham on a wooden board.

Pouring the mornay sauce over the ham-wrapped asparagus bundles.

Bake & Enjoy: Bake uncovered for 20–25 minutes until bubbly and golden. Let cool slightly before serving.

Overhead shot of ham and asparagus gratin with parmesan mornay sauce in a baking dish.

Tips for Success

Blanching is optional! Blanching the asparagus makes it more tender, but if you prefer more texture or are short on time, you can skip that step. If your asparagus is especially thick, I recommend blanching it first.
Warm your milk. Adding cold milk to the roux can lead to lumps, so warm it slightly in the microwave or on the stove before whisking it in.
Take the sauce off the heat before adding the egg yolk. If you keep the sauce on the heat, the egg yolk might cook too quickly and turn into scrambled eggs!

Serving Suggestions

This ham and asparagus gratin is incredibly versatile! It makes an elegant side dish for Easter dinner with rosemary garlic roasted lamb and a buttery dish of peas à la française for a meal that feels both classic and fresh. It also goes well for brunch with a Spanish zucchini tortilla, a citrus fruit salad, and a brunch board filled with cheeses, smoked salmon, and seasonal vegetables. And for something simpler, it’s just as satisfying served on its own with a crisp green salad tossed in lemon vinaigrette!

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can assemble the asparagus bundles and make the mornay sauce a day ahead. Store them separately, then assemble and bake just before serving.

What’s the best way to reheat leftover ham and asparagus gratin?

Reheat leftover ham asparagus gratin in a 350°F oven until warmed through and bubbly, about 10–15 minutes. The microwave works too, but the oven preserves texture better.

What if I don’t have Parmesan?

You can substitute with another sharp, aged cheese like Gruyère, Pecorino Romano, or white cheddar.

How do I know when it’s done baking?

Look for a golden-brown top and bubbling sauce around the edges. It should take about 20–25 minutes in a preheated 375°F oven.

Whether you’re serving it for guests or just want a cozy dinner that feels a little indulgent, this ham and asparagus gratin with parmesan mornay sauce hits all the right notes. Creamy, cheesy, and full of spring flavor—it’s comfort food with a touch of class!