The cheese sauce-covered asparagus is roasted until it is perfectly soft. a side dish that is special enough to serve to company while also being easy enough for a busy evening supper.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 pound fresh asparagus, trimmed
- 1 cup half-and-half
- 2 teaspoons cornstarch
- 1 teaspoon Italian seasoning
- ½ teaspoon ground mustard
- ¼ teaspoon red pepper flakes (Optional)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange asparagus spears in a shallow baking dish.
- Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that liquid coats the bottom of the dish.
- Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 178 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made it exactly as the recipe states, its fresh and cheesy deliciousness.
WOW – this is the new “go to” recipe for asparagus cheese sauce! Seriously YUMMY!! I stumbled upon this while looking for something to jazz up the chicken & sweet potatoes for dinner. Didn’t have all the ingredient cheeses – worked with what was in the fridge & it turned out wonderfully! Added some minced garlic – as we LOVE garlic. Wish I had made a double batch – next time!
I would never have thought to put mozzarella cheese on asparagus, but it works! I had giant stalks of asparagus so was looking for a way to soften them. I thought between the half & half and cooking them for a full 30 minutes, this recipe would do the trick. I made exactly as written (with additional cook time). It was very good and I will make again.
I had to change out the cheeses. and half/half. Now, if I can make this using fat free milk and fat free cottage cheese and it was excellent, I can only imagine how fantastic it would be using half/half, mozzarella and parmesan. One thing I would do next time is cut from the top down 4″ and the rest of the stem into 1″ pieces. The tops were crisp and perfect to eat but not the rest of the stem until I redid them.
This sounds and looks really good in the picture and would be the perfect side dish for a dinner party. Just jotted the recipe down and will look forward to making it soon. Thank you for posting Nicole.