Tender asparagus in cheese crust (Printable)

Baked asparagus in a creamy sauce topped with melted cheese and golden breadcrumbs.

# What You'll Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons 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

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon ground nutmeg, optional

→ Topping

11 - 1/2 cup fresh breadcrumbs
12 - 1 tablespoon unsalted butter, melted

# How To Make:

01 - Preheat oven to 400°F and lightly grease a medium baking dish.
02 - Boil salted water in a large pot. Add asparagus and blanch 2 to 3 minutes until tender and bright green. Drain, pat dry, and arrange in the baking dish.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk and cream, cooking until the sauce thickens, about 3 to 4 minutes.
05 - Remove from heat. Stir in half of the shredded Gruyère and all Parmesan. 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 and sprinkle evenly over casserole.
08 - Bake for 20 to 25 minutes until bubbly and golden brown on top.
09 - Allow to stand 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in less than an hour, making you look far more accomplished than you actually are.
  • Fresh asparagus meets a silky cheese sauce that somehow feels both elegant and cozy at the same time.
  • The breadcrumb topping gives you that satisfying crunch you didn't know you needed.
02 -
  • Don't skip the blanching step—asparagus that goes straight into the casserole raw stays tough, but even a quick 2–3 minutes in boiling water changes everything.
  • Whisk constantly when you're adding the liquid to the roux, or lumps will hide in your sauce and ruin the texture; low heat and patience win here.
03 -
  • Toast your breadcrumbs lightly in a dry pan before tossing with butter; it brings out their nuttiness and makes the topping extra crispy.
  • Taste the sauce before you pour it over the asparagus—it's your last chance to adjust the seasoning, and a little salt goes a long way.
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