Description
Creamy Asparagus and Mushroom Bake transforms your dinner table into something special. This bubbly, golden side comes together in under an hour and tastes like you spent all day in the kitchen.
Ingredients
- 1 pound fresh asparagus, cut into 1-2 inch pieces
- 1 pound cremini mushrooms, quartered
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup Gruyere cheese, grated
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Pinch of nutmeg
Instructions
1. Preheat your oven to 375°F. Snap off woody ends from asparagus and cut into 1-2 inch pieces. Wipe mushrooms clean and slice into quarters. Dice onion and mince garlic. Grate both cheeses and chop fresh herbs.
2. Melt 2 tablespoons butter in a large oven-safe skillet over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add garlic and cook 1 minute until fragrant.
3. Add mushrooms to skillet and cook 8-10 minutes, stirring occasionally, until they release moisture and start to brown. Add asparagus and cook 5-7 minutes until tender-crisp and bright green. Season with salt and pepper, then remove from heat.
4. In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour and cook 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in milk, adding a little at a time, until smooth and slightly thickened.
5. Pour in vegetable broth and bring to gentle simmer. Reduce heat to low and simmer 5-7 minutes until sauce thickens. Stir in heavy cream, Parmesan, Gruyere, salt, pepper, nutmeg, and thyme. Stir until cheeses melt and sauce turns smooth.
6. Pour creamy sauce over vegetables in skillet. Gently stir to coat everything evenly. Place in preheated oven and bake 20-25 minutes until bubbly and golden brown on top. For extra crispy top, broil 1-2 minutes, watching carefully.
7. Remove from oven and let cool a few minutes. Garnish with fresh parsley and serve hot.
Notes
Use freshly grated cheese for smoothest sauce. Pre-shredded cheese contains anti-caking agents that create grainy texture.
Don’t overcook asparagus during sautéing. It continues cooking in the oven, so slightly undercook it for tender-crisp results.
Add milk gradually while whisking to prevent lumps in your sauce.
Save a handful of sautéed mushrooms before adding sauce. Scatter on top after baking for amazing texture contrast.
Store leftovers in airtight container for 3-4 days. Reheat gently in 300°F oven, adding splash of milk if sauce seems thick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American