Asparagus Crab and Melted Grana Padano

Fresh Asparagus

Asparagus Crab and Melted Grana Padano 

 2 bunches medium size asparagus
 2 tablespoons unsalted butter
 2 tablespoons unbleached flour
 1 ¾ cups warm milk

Pinch of salt

Freshly ground black pepper

A pinch freshly grated nutmeg

½ cup shredded asiago cheese

1 cup grated Grana Padano, divided

4-6 ounces cooked crab lumps 

Cut/shave the dry bottoms of the asparagus.  Place them in a pan with boiling salted water; cook until very al dente.  Do not overcook. Strain and cool in ice water. Strain again and pat dry.

how to shave bottoms of asparagus

Preheat oven to 400F.  Line a baking sheet with parchment paper and butter the paper. Sprinkle some grated cheese on the top. When the asparagus are cooked and dry, place them on the buttered baking sheet.

Melt the butter in a heavy-bottomed saucepan on medium-low heat. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes. It should be slightly golden and aromatic.

Add the warm milk in two batches, continuing to stir as the sauce thickens. Bring it to a slight bubble. Add salt, pepper, and nutmeg to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Add the shredded Asiago cheese, and ½ cup grated cheese; stir until well combined. Add the crab and gently fold.

Transfer the sauce on top of the asparagus.  Sprinkle remaining ½ cup of grated cheese on top and bake about 10 minutes or until the cheese has melted to a golden color.  Serve warm.

Asparagus one of my favorite vegetables, crab one of my favorite seafood, and cheese a favorite ingredient that I could eat for breakfast, lunch or dinner. How lucky am I to have all three ingredients that I love in one dish?

This may seem like a delicate recipe to make, however it is simple and easy to prepare. Don't let the béchamel sauce fool you, if you read my recipe or watch a video on line, you will see how easy it is to make.  Once you’ve made the béchamel, it can be used for lots and lots of recipes.  So give it a try!!!