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

Ham and Asparagus Gratin with Parmesan Mornay Sauce

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Side Dish
Cuisine French
Servings 4 servings

Ingredients
  

For the gratin:

  • 1 bunch of asparagus trimmed
  • 8 slices of ham prosciutto or cooked ham
  • 1 cup grated Parmesan cheese divided
  • Salt and pepper to taste

For the Mornay sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups whole milk warm
  • 1 egg yolk
  • ½ cup grated Parmesan cheese
  • ¼ tsp ground nutmeg
  • 1 tbsp Dijon mustard
  • Salt and white pepper to taste

Instructions
 

  • 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 asparagus if you like a little crunch)
  • 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.
  • 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.
  • Bake uncovered for 20–25 minutes until bubbly and golden.
  • Let cool slightly before serving.

Video

Notes

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.
Keyword ham and asparagus gratin
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