Tender Asparagus with Cheese (Printable)

Tender asparagus baked in creamy sauce, topped with melted cheese and a crisp breadcrumb crust.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 cup shredded Gruyère or Swiss cheese, divided
07 - 1/4 cup grated Parmesan cheese
08 - 1 tbsp unsalted butter, melted

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp ground nutmeg (optional)

→ Topping

12 - 1/2 cup fresh breadcrumbs

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish.
02 - Bring salted water to a boil in a large pot. Blanch asparagus for 2 to 3 minutes until tender and bright green. Drain and pat dry. Arrange asparagus in the prepared baking dish.
03 - Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in whole milk and heavy cream. Continue cooking and whisking until sauce thickens, about 3 to 4 minutes.
05 - Remove sauce from heat. Stir in half the shredded Gruyère and all grated Parmesan cheese. Season with salt, black pepper, and optional nutmeg.
06 - Pour cheese sauce evenly over asparagus. Sprinkle remaining shredded Gruyère on top.
07 - In a small bowl, toss fresh breadcrumbs with 1 tablespoon melted butter. Evenly sprinkle over casserole.
08 - Bake for 20 to 25 minutes until bubbly and golden brown on top.
09 - Allow casserole to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The asparagus stays tender and bright, never mushy, because you blanch it just right before baking.
  • That nutmeg whisper in the sauce makes people ask what's in it, and you get to smile mysteriously while they guess.
  • It's ready in 45 minutes flat, which means you can pull together something elegant without spending your whole evening in the kitchen.
  • Works equally well as a vegetarian main or a side dish that steals the show next to roasted chicken.
02 -
  • If your cream sauce breaks or looks grainy after you add the cheese, stop immediately and whisk in a splash of cold milk until it's silky again—overheating the cheese is the culprit, so never let it come to a boil.
  • Don't skip the blanching step because you think you're saving time; those 2 to 3 minutes of boiling make the difference between asparagus that's tender all the way through and spears that stay woody in the middle.
03 -
  • Toast your breadcrumbs in a dry skillet for a minute or two before tossing them with butter—this deepens their flavor and makes them even more golden in the oven.
  • Don't be shy with the salt; cream-based dishes need it to really sing, so taste as you go and season generously.
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