This delicious creamy cheesy baked asparagus is a great way to enjoy asparagus, when you’re feeling like something a little different. White sauce is poured over asparagus and topped with aged cheddar cheese until bubbly and golden.
When you’re feeling something a little saucy, this creamy cheesy baked asparagus definitely fits the bill. 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.
Ingredients and Substitutions
Asparagus – thinner asparagus spears will work best, as they are sure to be tender in the short oven time. If your asparagus is particularly thick, you may wish to blanch them briefly or place them on a plate and microwave for 30-45 seconds to precook them slightly.
Milk – 2% or higher milk will produce the nicest white sauce.
Aged Cheddar Cheese – I love using aged, white cheddar cheese here, as it brings a lot of flavour to this dish. Of course, any cheddar cheese will work here, as would Parmesan.
- Melt the butter in a saucepan, then add the flour. Stir together into a paste and cook about 1 minute, stirring constantly.
- Gradually add the milk to the pan, stirring until smooth.
- Cook white sauce, stirring regularly until thickened and coating the back of a spoon.
- Season the white sauce with salt and pepper.
- Pour the white sauce over the middle of the asparagus on a baking sheet.
- Sprinkle with cheese and bake.
Don’t forget to season the white sauce with salt and pepper!
Place your asparagus spears on the baking sheet with half the spears going one say and half going the other direction. This way you have the asparagus tips peeking out at both ends.
Watch your parchment paper under the broiler. Some paper doesn’t like that level of heat. Trim off any excess and Broil on a lower rack, if necessary.
Get the Recipe: Creamy Cheesy Baked Asparagus
- 1 lb asparagus, trimmed of woody ends
- 2 Tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon dry powdered mustard
- Dash of Worcestershire sauce
- 1/4 – 1/2 teaspoon 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 half of the tip ends pointing in one direction and the other tip ends pointing the other direction, overlapping 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 and coating the back of a spoon.
- Remove from the heat and beat in the 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.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!