Simple brunch casserole dish. amazing for Christmas morning.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound fresh asparagus, trimmed
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons flour
- 1 cup low-fat milk
- ¾ cup freshly grated Parmesan cheese
- salt and freshly cracked black pepper to taste
- 1 pinch lemon zest
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat – sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 255 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Incredibly delicious! Very addictive. Live roasted asparagus, but ohhhh the sauce!
I liked it. Tasted good but it was way too thick. Fell off the Asparagus. Need less flour or more milk.
Yummy!
I didn’t have any parmesan on hand so I used sharp cheddar. Also, I had it with asparagus and pasta to make it a meal, it was quite delicious.