Delicious Creamy Asparagus and Cheddar Bake, is a delicious way to enjoy asparagus, when you’re feeling like something a little different.
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).
Watch your parchment paper under the broiler. Some paper doesn’t like that level of heat. Broil on a lower rack, if necessary.
Creamy Asparagus and Aged Cheddar Bake
Ingredients
- 1 bunch bunch asparagus, trimmed of woody ends
- 2 Tbsp butter
- 1/3 cup all-purpose flour
- 2 cup milk
- 1 egg yolk
- 1/4 tsp dry powdered mustard
- Dash of Worcestershire sauce
- 1/4 - 1/2 tsp salt
- Black pepper, to taste
- 1 1/2 cups grated aged white cheddar
Instructions
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Preheat oven to 400° with rack in centre of oven, and line a baking sheet with parchment paper or non-stick foil.
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If your asparagus is thick, blanch the asparagus in a large pan of salted water for one minute, remove and refresh in ice water or microwave on a plate for about 90 seconds. If your asparagus is thin, you're probably good to go as is. Divide the asparagus in half and lay on parchment on baking sheet with the cut ends touching in the middle. Set aside.
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In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk, stirring constantly for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until thickened.
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Remove from the heat and beat in the egg yolk, mustard, Worcestershire sauce and salt. Taste and add more salt, as needed. Season with freshly ground pepper.
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Pour sauce over the middle of the asparagus. Top with the grated cheddar cheese.
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Bake at 400 ° for 8-10 minutes, then move rack to upper part of oven, switch your oven to broil and broil until the sauce is bubbly and golden.
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Top with a bit more freshly ground pepper and serve immediately.
Good Lord woman. This looks absolutely insane and I must have it. Thanks for sharing such wonderful, cheesy goodness.
.You’re welcome, Renee :) Always glad to share cheesy goodness
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
You’re welcome. Enjoy!
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 ;)
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.
Made it this weekend and it was absolutely wonderful! Thanks for the recipe!
So glad you enjoyed it, Susan. Thanks for coming back to let me know :)
Hi Jennifer! I Love your recipe delicious and healthy. The photos are amazing :-)
Hi Gisele and thanks so much. Thanks for stopping by!
WOW! This looks DElicious! I’d have to make 2 batches – one for me and one for the hubby.
Haha! I like that idea :)
Made this last night – LOVED IT!!! Thanks for the post!
So glad you enjoyed it, Beth. Thanks for letting me know.
Creamy Baked Asparagus and Aged Cheddar – how many calories per serving does it have – looks so good.
I have no idea, Paula, but if you find out, don’t tell me.
Wow, this looks beyond delicious. Asparagus has always been a favorite of mine.
Thanks so much, Amy.
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?
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.
I’m loving that layer of crusted cheese on top!
Oh yes … that’s definitely the best part :)
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.
Thanks so much, Jules. Enjoy!
This looks so good but I’m not a fan of white cheddar, could I use another white cheese?
Hi Kristen. Sure. Try Asiago, Gruyere or a similar white cheese that melts well.
This looks absolutely delicious ! This is probably an ignorant question , but when you say “Scant 1 cup of milk”, what does that mean?
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 :)
The recipe says ⅓ c flour and a little less than 1 cup of milk?!? And then cook until it’s thickened? It was soooo
thick I hardly cooked it more to thicken. I also added ½ cup more of milk to make the sauce where it would pour onto the asparagus. What in the world did I do wrong!!!
Hi Dotti, I’m not sure. The sauce is fairly thick (not necessarily pourable). Perhaps you heat was a little higher and it just cooked quickly. Adding a bit more milk isn’t ever a big deal though, if you find it too thick.
Love your recipes
Thanks so much, Kathy :)
I am making a ribeye steak and I thought this would make the perfect side dish. Will let you know how it turns out, the steak I mean, the asparagus that looks divine.
Enjoy Kelly! I think it will be great with the steak :)