Delicious creamy asparagus! 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).
Cook’s Notes for Creamy Asparagus and Cheddar Bake
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
- 1 lb 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
Preheat oven to 400° with rack in centre of oven, and line a baking sheet with parchment paper or non-stick foil.
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.
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.
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.
Pour sauce over the middle of the asparagus. Top with the grated cheddar cheese.
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.
Top with a bit more freshly ground pepper and serve immediately.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!