Description
A creamy and cheesy asparagus dish with a crispy topping that’s perfect for any occasion.
Ingredients
Scale
- Cooking spray
- 2 bunches of asparagus, preferably thick-cut (about 2 pounds total)
- 3 cloves garlic
- 4 ounces Gruyère cheese
- 1 medium lemon
- 1/2 cup panko breadcrumbs
- 1 teaspoon kosher salt, divided
- 6 tablespoons (3/4 stick) unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole or 2% milk
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground or grated nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Spray a baking dish with cooking spray to prevent sticking.
- Trim the asparagus, removing the woody ends, and arrange it evenly in the baking dish.
- In a skillet over medium heat, melt the unsalted butter until bubbly, and add minced garlic, cooking for about 1 minute until fragrant.
- Sprinkle the flour over the melted butter, whisking until smooth and golden.
- Gradually pour in the milk, stirring continuously to prevent lumps, until the mixture thickens, about 5 minutes.
- Stir in Dijon mustard, 1 teaspoon of kosher salt, pepper, and nutmeg. Mix in the grated Gruyère cheese until completely melted and incorporated.
- Pour the creamy cheese sauce over the asparagus, ensuring it’s well coated.
- In a separate bowl, mix panko breadcrumbs with lemon zest and a pinch of salt for added flavor.
- Sprinkle the breadcrumb mixture generously over the cheese sauce.
- Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.
Notes
For a vegan version, substitute cheese with nutritional yeast and use dairy-free alternatives. Don’t forget fresh herbs for added flavor!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg