Asparagus au Gratin

This elegant side dish brings out the best of fresh asparagus with a smoky, flame-roasted twist. Lightly charred over open fire, then topped with two melting cheeses and a touch of lemon, this Asparagus au Gratin delivers restaurant-quality flavor in just minutes.

Whether you’re cooking outdoors over the Beast, a Santa Maria grill, or your backyard BBQ, this method focuses on heat control — searing quickly to preserve tenderness while adding that unmistakable fire-roasted flavor.

Method

Cooking Style: Open-flame or grill-top roasting in copper or cast iron

Cook Time: 10 minutes

Serves: 4

Ingredients

• 1 lb (450 g) fresh asparagus, trimmed

• 2 tbsp olive oil (first-press Greek preferred)

• 1 sprig fresh rosemary

• Salt and freshly ground black pepper, to taste

• ½ cup shredded mozzarella cheese

• ¼ cup freshly grated Parmesan cheese

• Juice of ½ lemon

Instructions

1. Preheat & Prepare the Fire

   Heat your open flame or grill until medium-hot. If using a copper or cast-iron pan, allow it to preheat directly over the flame. You want enough heat to char without burning.

2. Season the Asparagus

   In a bowl, toss the asparagus with olive oil, rosemary, salt, and pepper. Coat evenly — this helps achieve a clean char and seals in the flavor.

3. Roast Over Flame

   Arrange the asparagus in your preheated pan. Roast for 3–5 minutes, turning occasionally until the spears develop light blistering and grill marks. They should stay bright green and slightly firm (al dente).

4. Add the Cheese

   Sprinkle mozzarella evenly over the asparagus, followed by Parmesan. Return the pan to the heat just long enough for the cheese to melt and bubble — about 1–2 minutes. Avoid overcooking to prevent the cheese from burning.

5. Finish with Lemon

   Remove from the flame. Squeeze fresh lemon juice over the top to brighten and balance the richness of the cheese.

6. Serve Hot

   Plate immediately and serve as a side to grilled meats, seafood, or on its own with crusty bread.

Chef’s Tips

• Heat Control: Move the pan closer or farther from the flame to manage intensity — you want char, not scorch.

• Variations: Try adding a handful of toasted pine nuts or substituting Gruyère for a nuttier flavor.

• Presentation: Garnish with a sprig of rosemary or a few shavings of Parmesan before serving.

Why It Works

The key to Chasing the Flames cooking is balance — using high heat for texture, but restraint for flavor. The copper or cast-iron pan gives consistent heat, the rosemary infuses aroma, and the lemon brings a clean finish that cuts through the cheese.

Simple. Fast.

Fire-kissed perfection.