Tender Asparagus Cheese Bake (Printable)

Tender asparagus in a rich cream sauce with cheese and a golden breadcrumb crust for a comforting dish.

# What You'll 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 Steps:

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

# Expert Advice:

01 -
  • It turns humble asparagus into something elegant without fussy technique or endless ingredients.
  • The creamy, cheesy sauce clings to every spear, making even asparagus skeptics ask for seconds.
02 -
  • Don't skip blanching the asparagus—raw asparagus stays woody, but boil it longer than 3 minutes and it becomes mushy and gray.
  • Whisk the milk in gradually or you'll end up with lumps that no amount of stirring will fix.
03 -
  • Use freshly grated cheese rather than pre-shredded—it melts so much more smoothly and creates a silkier sauce.
  • Toast your breadcrumbs separately with butter over low heat before topping the casserole if you want extra insurance that they'll be perfectly golden and crispy.
Go Back