Why You’ll Love This Recipe
This dish is quick to prepare, bursting with cheesy goodness, and a delicious way to get more greens on the table. The asparagus becomes tender-crisp in the oven, while the cheese sauce adds depth and richness. It’s versatile enough to serve alongside roasted meats or as a standalone vegetarian option, and it looks impressive straight from the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh asparagus, trimmed
- Butter
- Garlic, minced
- All-purpose flour
- Whole milk or half-and-half
- Shredded Gruyère, Swiss, or sharp cheddar cheese
- Parmesan cheese, grated
- Salt
- Black pepper
- Nutmeg (optional)
- Breadcrumbs or panko (optional for topping)
Directions
- Preheat oven to 400°F (200°C).
- Trim the woody ends off the asparagus and arrange the spears in a lightly greased baking dish.
- In a saucepan over medium heat, melt the butter and sauté the garlic for 1 minute.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk and bring to a simmer, stirring constantly until thickened (about 3–5 minutes).
- Remove from heat and stir in the shredded cheese (reserve some for topping), salt, pepper, and nutmeg if using.
- Pour the cheese sauce over the asparagus in the baking dish.
- Top with reserved cheese, grated Parmesan, and optional breadcrumbs.
- Bake for 15–20 minutes until the cheese is melted and bubbly and the asparagus is tender.
- Broil for 1–2 minutes for a golden-brown crust if desired.
- Serve hot as a side dish.
Servings and timing
This recipe serves 4 to 6 people. Prep time is about 10 minutes, and cooking time is 20–25 minutes. Total time: approximately 35 minutes.
Variations
- Use a mix of cheeses like mozzarella and cheddar for a different flavor profile.
- Add cooked bacon or prosciutto on top for a savory twist.
- Mix in caramelized onions or mushrooms for added depth.
- Use almond milk and plant-based cheese for a dairy-free version.
- Swap breadcrumbs for crushed pork rinds or nuts for a gluten-free topping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven until warmed through, about 10–15 minutes. You can also reheat individual portions in the microwave, though the topping may lose its crispiness.
FAQs
What kind of cheese is best for au gratin dishes?
Gruyère and sharp cheddar are great choices for flavor and meltability. You can also use Swiss, mozzarella, or a blend.
Can I use frozen asparagus?
Fresh asparagus is best for texture, but frozen can work if thawed and well-drained before baking.
How do I prevent the cheese sauce from curdling?
Use low to medium heat, whisk constantly, and add the cheese off the heat once the sauce has thickened.
Is it necessary to pre-cook the asparagus?
No, it will cook in the oven. But if you like it extra tender, you can blanch it for 1–2 minutes before baking.
Can I make this dish ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready to serve.
Can I make this gluten-free?
Yes, use a gluten-free flour blend for the roux and gluten-free breadcrumbs or omit them altogether.
Why is my cheese sauce grainy?
Graininess can happen if the cheese is added while the sauce is too hot or if it’s overcooked. Stir it in gently off the heat.
What goes well with cheesy asparagus au gratin?
It pairs beautifully with roasted chicken, grilled steak, or baked salmon. It’s also great with vegetarian mains.
Can I freeze leftovers?
It’s not recommended, as the sauce may separate when thawed and reheated. Best enjoyed fresh.
How thick should the asparagus be?
Medium-thick spears are ideal. Very thin asparagus may overcook, and very thick may stay too firm.
Conclusion
Cheesy asparagus au gratin is a luxurious and delicious way to enjoy fresh asparagus. With its creamy sauce, gooey cheese, and golden topping, it turns a humble vegetable into a star side dish. Whether for a holiday meal or a weeknight dinner, this recipe adds elegance and comfort to your table.
PrintCheesy Asparagus au Gratin
Tender asparagus baked in a creamy cheese sauce with a golden, bubbly topping. A comforting and elegant side dish perfect for holidays, dinners, or special occasions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 lb fresh asparagus, trimmed
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk or half-and-half
- 1 cup shredded Gruyère, Swiss, or sharp cheddar cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp nutmeg (optional)
- 1/4 cup breadcrumbs or panko (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Arrange trimmed asparagus spears in the dish.
- In a saucepan, melt butter over medium heat. Sauté garlic for 1 minute.
- Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk and simmer until thickened, 3–5 minutes.
- Remove from heat. Stir in shredded cheese (reserve some for topping), salt, pepper, and nutmeg.
- Pour cheese sauce over asparagus.
- Top with reserved cheese, Parmesan, and optional breadcrumbs.
- Bake 15–20 minutes until bubbly and asparagus is tender.
- Broil 1–2 minutes for a golden crust if desired.
- Serve hot.
Notes
- Fresh asparagus gives the best texture—avoid very thin or very thick spears.
- Gruyère or cheddar provide rich flavor, but blends work too.
- Add bacon, mushrooms, or caramelized onions for extra flavor.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
