Who doesn’t love baked asparagus with cheese sauce? This Skillet Asparagus Supreme features beautiful fresh, roasted asparagus and cheese, all dressed up in a creamy cheese sauce, with a cheddar and buttered panko topping.

baked asparagus with cheese sauce in cast iron skillet

When I’m in the mood for doing something a little special with asparagus, this skillet baked asparagus with cheesesauce is my go-to dish. This dish tops fresh asparagus with a quick, creamy cheddar sauce, then is topped with a buttered Panko topping, some more cheddar cheese and a few poppy seeds for colour and flavour. It’s then popped into the oven for about 20 minutes, to deliver perfectly cooked asparagus in a lovely creamy sauce and crispy topping.

This dish is easy enough for any night, but special enough for entertaining! (You could easily prepare this ahead in the skillet and then cover and refrigerate and bake when ready.)

Ingredients and Substitutions

Asparagus – start with fresh asparagus and trim the woody ends off. I like to make sure when I trim that it will fit well and lay flat in my skillet or baking dish.

Cornstarch – cornstarch is used to thicken the quick cheese sauce. You could substitute arrowroot powder.

Cheddar Cheese – use an old cheddar cheese for best flavour. Either white or yellow cheddar cheese will work here.

Panko – these are the Asian crumbs. You could substitute regular or seasoned dried bread crumbs instead.

Recipe Tips

A cast-iron skillet works really well for this dish, but any baking dish would work, as long as your asparagus can lay nice and flat.

baked asparagus with cheese sauce in skillet

Making Ahead

You could prepare this ahead by preparing it right up to the baking part, but instead allow to cool slightly, cover well and refrigerate. Simply bake when ready, allowing a few extra minutes if it’s cold from the fridge when it goes into the oven.

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baked asparagus with cheese sauce in cast iron skillet

Get the Recipe: Baked Asparagus with Cheese Sauce

A delicious and special asparagus dish, with asparagus and cheese sauce, baked until bubbly and golden. Can be assembled ahead and baked when ready!
5 stars from 2 ratings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings


  • 1 bunch fresh asparagus, short enough to fit flat in your skillet, trimmed of woody ends


  • 2 1/2 Tablespoons butter
  • 2 Tablespoons cornstarch dissolved in 1/4 cup water
  • 2 1/2 Tablespoons chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup milk, 2 or 3% recommended
  • 3/4 cup old cheddar cheese, grated


  • 3/4 cup old cheddar cheese, grated
  • 3/4 cup panko crumbs
  • 3 Tablespoons butter, melted
  • 1 1/2 teaspoons poppy seeds


  • Preheat oven to 350 F. (regular bake setting/not fan assisted). Prepared asparagus and lay flat in an oven-proof skillet or baking dish.
  • In a medium saucepan, prepare sauce. Melt butter over medium heat. Add the cornstarch/water mixture, stock, salt, pepper and milk and cook, stirring, until hot and thickened. Stir in cheddar cheese and stir until melted. Pour sauce over asparagus (I like to pour it more over the middle, so that the tops and bottoms of the asparagus poke through a bit).
  • Make the topping by combining the panko, melted butter and poppy seeds in a small bowl (You can add a bit more panko if it seems too buttery). Sprinkle grated cheddar cheese over-top of sauce and then top with panko mixture.
  • Bake in preheated oven for 20-25 minutes (20 minutes for tender-crisp asparagus to 25 minutes for softer, depending on the thickness of your asparagus. Times would be for thinner asparagus).
Cuisine: American, Canadian
Course: Side Dish
Serving: 1serving, Calories: 436kcal, Carbohydrates: 19g, Protein: 16g, Fat: 33g, Saturated Fat: 20g, Cholesterol: 92mg, Sodium: 621mg, Potassium: 371mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1860IU, Vitamin C: 6.9mg, Calcium: 440mg, Iron: 3.3mg
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