Creamy Asparagus and Aged Cheddar Bake

Creamy Aged Cheddar Baked Asparagus

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).

28 Comments

  • Reply May 17, 2013

    Renee

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

    • Reply May 18, 2013

      Jennifer M

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

  • Reply May 18, 2013

    Michelle R

    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

    • Reply May 18, 2013

      Jennifer M

      You’re welcome. Enjoy!

  • Reply May 20, 2013

    Sophie

    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 ;)

    • Reply May 20, 2013

      Jennifer M

      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.

  • Reply June 3, 2013

    Susan N

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

    • Reply June 3, 2013

      Jennifer M

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

  • Reply June 4, 2013

    Gisele Aisha

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

    • Reply June 4, 2013

      Jennifer M

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

  • Reply June 16, 2013

    mjskit

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

    • Reply June 16, 2013

      Jennifer M

      Haha! I like that idea :)

  • Reply June 18, 2013

    Beth

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

    • Reply June 18, 2013

      Jennifer M

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

  • Reply June 18, 2013

    Paula Y

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

    • Reply June 18, 2013

      Jennifer M

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

  • Reply June 19, 2013

    Amy

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

    • Reply June 19, 2013

      Jennifer M

      Thanks so much, Amy.

  • Reply August 20, 2013

    Robin

    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?

    • Reply August 20, 2013

      Jennifer M

      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.

  • Reply September 1, 2013

    Chung-Ah | Damn Delicious

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

    • Reply September 1, 2013

      Jennifer M

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

  • Reply September 26, 2013

    jules

    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.

    • Reply September 26, 2013

      Jennifer M

      Thanks so much, Jules. Enjoy!

  • Reply October 15, 2013

    Kristen

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

    • Reply October 15, 2013

      Jennifer M

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

  • Reply November 26, 2013

    Connie C

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

    • Reply November 26, 2013

      Jennifer M

      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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