Creamy Asparagus and Aged Cheddar Bake

By: Jennifer M May 17, 2013 Side Dishes 28 Comments
Creamy Aged Cheddar Baked Asparagus
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Now that BBQ season is in full swing again, we seem to be settling into the something-thrown-on-the-grill type of meals. It’s all good and delicious, but especially when it’s on the lighter side, like chicken or fish, I long for something a little saucy to go with it.

I have made this dish a few times and, while it may look like a bit of a hot mess, I have found this the best way to cook it up. I love the crispy cheesy bits. I love that part of the asparagus is left naked. And I love that you can take as much or as little of the cheesy sauce as you like.

Of course, this isn’t an everyday indulgence, but as a once-in-a-while treat, it’s a tasty and different way to enjoy Spring asparagus. (It would also be great for entertaining or a brunch table. You can easily cook this up in a pretty, shallow oblong serving dish, to spruce it up a bit).

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

28 Comments

  1. Renee May 17, 2013 at 7:44 pm

    Good Lord woman. This looks absolutely insane and I must have it. Thanks for sharing such wonderful, cheesy goodness.

    • Jennifer M May 18, 2013 at 7:33 am

      .You’re welcome, Renee :) Always glad to share cheesy goodness

  2. Michelle R May 18, 2013 at 5:02 pm

    This looks totally awesome!!!!! Cheese and asparagus, with prep time only being 10 minutes, I’m in. Will be preparing this soon. Thanks for sharing

    • Jennifer M May 18, 2013 at 8:50 pm

      You’re welcome. Enjoy!

  3. Sophie May 20, 2013 at 6:29 pm

    I second Renee! This looks ridiculous and I love it. We’re eating SO much asparagus these days, I’d love to serve this version at a cookout soon! So looking forward to more warm days and BBQs coming up. And learning what “warm day” means in Celcius versus Fahrenheit ;)

    • Jennifer M May 20, 2013 at 7:39 pm

      I can sympathize, Sophie. I was in 8th grade when Canada went metric, so I was stuck in between the two for many years (still am, really). Here’s a quick trick – for Celsius – double it and add 30 to get Fahrenheit, so 25C. = about 80F.

  4. Susan N June 3, 2013 at 4:26 pm

    Made it this weekend and it was absolutely wonderful! Thanks for the recipe!

    • Jennifer M June 3, 2013 at 5:46 pm

      So glad you enjoyed it, Susan. Thanks for coming back to let me know :)

  5. Gisele Aisha June 4, 2013 at 12:31 pm

    Hi Jennifer! I Love your recipe delicious and healthy. The photos are amazing :-)

    • Jennifer M June 4, 2013 at 6:18 pm

      Hi Gisele and thanks so much. Thanks for stopping by!

  6. mjskit June 16, 2013 at 2:33 pm

    WOW! This looks DElicious! I’d have to make 2 batches – one for me and one for the hubby.

    • Jennifer M June 16, 2013 at 2:39 pm

      Haha! I like that idea :)

  7. Beth June 18, 2013 at 11:53 am

    Made this last night – LOVED IT!!! Thanks for the post!

    • Jennifer M June 18, 2013 at 1:20 pm

      So glad you enjoyed it, Beth. Thanks for letting me know.

  8. Paula Y June 18, 2013 at 12:01 pm

    Creamy Baked Asparagus and Aged Cheddar – how many calories per serving does it have – looks so good.

    • Jennifer M June 18, 2013 at 1:20 pm

      I have no idea, Paula, but if you find out, don’t tell me.

  9. Amy June 19, 2013 at 3:54 pm

    Wow, this looks beyond delicious. Asparagus has always been a favorite of mine.

    • Jennifer M June 19, 2013 at 5:29 pm

      Thanks so much, Amy.

  10. Robin August 20, 2013 at 6:41 am

    This looks insane and I will be trying it very soon. I have a question about #2 in the directions. It says to divide the asparagus in half. Does that mean it yeilds two pans of this yummy goodness?

    • Jennifer M August 20, 2013 at 6:55 am

      Hi Robin, No, it just makes one pan. You divide it in half to use one half to point in one direction and the other half to point in the other direction. (as in the picture). Of course, you don’t have to do that. You can lay them side-by-side all in one direction if you like.

  11. Chung-Ah | Damn Delicious September 1, 2013 at 2:41 pm

    I’m loving that layer of crusted cheese on top!

    • Jennifer M September 1, 2013 at 4:10 pm

      Oh yes … that’s definitely the best part :)

  12. jules September 26, 2013 at 2:01 am

    holy crud!…this looks soooo delicious. i will make it this weekend and i don’t know if i will share…hmmm…oh, of course i will, but i’ll have to double the recipe for sure.

    • Jennifer M September 26, 2013 at 6:47 am

      Thanks so much, Jules. Enjoy!

  13. Kristen October 15, 2013 at 3:21 pm

    This looks so good but I’m not a fan of white cheddar, could I use another white cheese?

    • Jennifer M October 15, 2013 at 3:27 pm

      Hi Kristen. Sure. Try Asiago, Gruyere or a similar white cheese that melts well.

  14. Connie C November 26, 2013 at 1:57 pm

    This looks absolutely delicious ! This is probably an ignorant question , but when you say “Scant 1 cup of milk”, what does that mean?

    • Jennifer M November 26, 2013 at 4:15 pm

      Thanks Connie. Not an ignorant question at all. A scant 1 cup of milk means to measure just a tad less than one full cup. It usually shows up in recipes when the recipe has been portioned or when it has been adjusted from one unit of measure to another. In this case, I converted the measurement from milliliters, which equated to just less that a full Imperial cup, so rather than just say 1 cup, saying “scant”, says to use a touch less. Hope that makes sense :)

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