Tender Asparagus with Cheese (Printable version)

Tender asparagus baked in creamy sauce topped with melted cheese and crispy breadcrumbs.

# 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 Make:

01 - Preheat the oven to 400°F. Lightly grease a medium baking dish.
02 - Boil a large pot of salted water. Add asparagus and blanch for 2–3 minutes until tender and bright green. Drain and pat dry. Arrange asparagus in the prepared 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 milk and cream. Continue whisking and cook until sauce thickens, about 3–4 minutes.
05 - Remove from heat. Stir in half of the Gruyère and all Parmesan cheese. Season with salt, pepper, and nutmeg if desired.
06 - Pour cheese sauce evenly over asparagus. Sprinkle remaining Gruyère on top.
07 - Toss breadcrumbs with melted butter in a small bowl. Sprinkle evenly over the casserole.
08 - Bake for 20–25 minutes until bubbly and golden brown on top.
09 - Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It takes 45 minutes from start to table and feels elegant enough for company but simple enough for a Tuesday night.
  • Fresh asparagus becomes silky and luxurious under that creamy blanket of cheese and nutmeg.
  • The golden breadcrumb topping gives you that textural contrast that makes people ask for seconds.
02 -
  • Don't skip the blanching step—raw asparagus will stay tough and fibrous, but perfectly blanched spears become tender enough to melt in your mouth.
  • Whisk constantly when you add the milk and cream or you'll end up with lumps that no amount of straining can fix.
  • Fresh breadcrumbs make all the difference in the topping; panko or store-bought crumbs turn hard and dense rather than staying crispy and tender.
03 -
  • Pat your blanched asparagus completely dry on a clean towel—any moisture will water down your sauce and make the breadcrumb topping less crispy.
  • If your sauce breaks or becomes grainy while cooking, strain it through a fine-mesh sieve into another pan, whisk in a splash of cream, and start over—these things happen, and they're fixable.
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