Asparagus tastes best when it’s consumed in season. Remember to trim or peel the woody ends; they are fibrous and unpleasant to eat.
Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium
- 1 tsp. salt
- 2 lbs. asparagus, woody ends trimmed
- 2 Tbsp. unsalted butter, divided
- 2 Tbsp. all-purpose flour
- 1½ cups warm whole milk
- ½ cup grated Gouda cheese
- ¼ cup grated Romano cheese
- ½ tsp. pepper
- ½ cup bread crumbs
- Preheat the oven to 375°F. Fill a large pot two-thirds with water and set it over medium-high heat. Bring the water to a boil, and add the salt and asparagus. Return the water to a boil and cook the asparagus for 2 minutes. Remove the asparagus from the water and place it in an ice bath to stop it from cooking further. When the asparagus has cooled, remove it from the ice bath and set it aside.
- Melt 1 tablespoon of butter in a medium skillet over medium heat. Then stir in the flour and cook for 2 minutes. Add the milk and keep stirring until the sauce thickens to a creamy texture. Take the sauce off the heat and stir in the cheeses. Season the sauce with the remaining salt and pepper and keep it warm.
- Grease a large baking dish with the remaining butter and lay asparagus lengthwise in the dish with half of the tips pointing in one direction and the other half pointing in the opposite direction. Pour the sauce over the asparagus, leaving the tips of the spears exposed. Sprinkle the bread crumbs over the sauce. Bake the asparagus for 30 minutes or until the top is golden brown. Serve it hot.