| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds fresh asparagus, ends trimmed
- 8 slices bacon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- Pinch freshly grated nutmeg
- 1 cup whole milk
- 1/2 cup grated Gruyere
- 1/2 cup crispy fried onions
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Divide the asparagus spears into 8 bundles. Wrap each bundle in the middle of the spears with one piece of bacon. Place the bundles seam-side down on the prepared baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake until the bacon is fully cooked, about 25 minutes.
- Melt the butter in a medium saucepan over medium-high heat. Sprinkle the flour over the butter and stir. Cook until the mixture is golden brown and has a nutty aroma, about 1 minute. Stir in the mustard powder, onion powder, nutmeg and remaining 1/2 teaspoon each salt and pepper. Slowly whisk in the milk a little at a time and continue cooking and whisking until the mixture thickens, 2 to 3 minutes. Stir in the cheese until melted, then take off the heat.
- Carefully transfer the bacon bundles to a serving platter. Pour the cheese sauce over the asparagus and sprinkle with the fried onions. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 583 |
| Total Fat | 47 g |
| Saturated Fat | 18 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 78 mg |
| Sodium | 821 mg |
Reviews
Excellent recipe…loved the cheese sauce and the crunch element of the fried onions on top! Will make again!!