Creamy Asparagus and Cheddar Bake

By Nanatimesthree

Ingredients

• 1 bunch asparagus, about 20 spears (woody ends trimmed)
• 2 tablespoons butter
• 1/3 cup flour
• 1 cup milk (or more)
• 1 egg yolk
• 1/4 teaspoon of dry mustard
• Dash of Worcestershire sauce
• 1/2 teaspoon salt (or more to taste)
• Black pepper, to taste
• 1 1/2 cups grated white cheddar

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Preheat oven to 400 with rack in center of oven, and line a baking sheet with parchment paper or non-stick foil.

If your asparagus is thick, blanch in a large pan of salted water for one minute. Remove and refresh in ice water or microwave on a plate for about 90 seconds. If your asparagus is thin, you're probably good to go as is. Divide the asparagus in half and lay on parchment on baking sheet with the cut ends touching in the middle. Set aside.

In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk, stirring constantly for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until thickened. Add more milk if it is too thick.

Pour sauce over the middle of the asparagus. Top with grated cheddar cheese.

Bake at 400 for 8 to 10 minutes, then move rack to upper part of oven, switch your oven to broil and broil until the sauce is bubbly and golden.

Top with a bit more pepper and serve immediately.