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Cheesy asparagus

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Prep Time: 10 minutes | Cook Time: 15-20 minutes | Total Time: 25-30 minutes
Difficulty: Easy | Serves: 4 | Category: Side Dish, Vegetable

A Springtime Classic, Elegantly Elevated

This Baked Cheesy Asparagus recipe transforms a simple bundle of spring asparagus into a show-stopping side dish. The vibrant green spears roast to crisp-tender perfection, then are blanketed in a golden, bubbly layer of three cheeses, brightened with a hint of lemon and aromatic thyme. It’s a perfect harmony of earthy, tangy, and savory flavors that pairs beautifully with everything from a weeknight roast chicken to a holiday ham. Quick to prepare yet impressive in presentation, this dish is destined to become a seasonal favorite.

Ingredients

  • 1 pound fresh asparagus spears, tough ends trimmed

  • 1 tablespoon olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 2 cloves garlic, minced

  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

  • ½ cup freshly grated Parmesan cheese

  • ½ cup shredded Gruyère cheese

  • ½ cup shredded mozzarella cheese (for maximum melt)

  • 1 teaspoon lemon zest

  • Optional garnish: Lemon wedges, extra thyme sprigs, flaky sea salt.

Equipment

  • Rimmed baking sheet

  • Parchment paper or aluminum foil

  • Mixing bowl

  • Microplane or zester

  • Cheese grater

Instructions

1. Prep & Season the Asparagus

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
After washing and thoroughly drying the asparagus, snap off the woody ends by holding each spear at both ends and bending; it will naturally break where the tough part begins. Place the spears in a single layer on the prepared baking sheet.
Drizzle with olive oil, then sprinkle with minced garlic, salt, pepper, and thyme leaves. Use your hands to toss everything together, ensuring each spear is lightly coated. Arrange them in a single layer again.

2. Initial Roast

Place the baking sheet in the preheated oven and roast for 10-12 minutes, just until the asparagus is bright green and starting to become tender. The tips may begin to crisp slightly. This initial roast ensures the asparagus won’t release too much water under the cheese layer.

3. Add the Cheesy Topping

While the asparagus roasts, combine the grated Parmesan, shredded Gruyère, and shredded mozzarella in a small bowl. Stir in the lemon zest.
Remove the baking sheet from the oven. Carefully sprinkle the cheese mixture evenly over the asparagus, covering the middle section of the spears.
Pro Tip: Leave the very tips uncovered for a beautiful visual contrast of green and gold.

4. Final Bake

Return the baking sheet to the oven. Bake for an additional 5-8 minutes, or until the cheese is fully melted, bubbly, and just beginning to develop golden-brown spots.

5. Serve & Garnish

Transfer the cheesy asparagus to a serving platter immediately. For a final burst of flavor, garnish with a squeeze of fresh lemon juice from a wedge, a sprinkle of fresh thyme leaves, or a pinch of flaky sea salt. Serve hot.

Notes & Variations

  • Cheese Swaps: Can’t find Gruyère? Try sharp white cheddar, Fontina, or even Havarti. For a stronger kick, add a tablespoon of grated Pecorino Romano to the mix.

  • Make it Lighter: Reduce the cheese by half and sprinkle over the top—you’ll still get fantastic flavor.

  • Add Protein: For a complete meal, lay two seasoned chicken breasts or salmon fillets on the sheet pan alongside the asparagus during the first roast. Add the cheese only to the asparagus for the final bake.

  • Garlic Lover’s Twist: Add ¼ teaspoon of garlic powder to the cheese mixture for an extra punch.

  • Prepping Ahead: You can wash, trim, and dry the asparagus a day in advance. Store wrapped in a paper towel in the fridge. The cheese mixture can also be grated and combined a day ahead.

Nutrition Information (Per Serving)

  • Calories: ~180 kcal

  • Total Fat: 13g

    • Saturated Fat: 6g

  • Cholesterol: 30mg

  • Sodium: 520mg

  • Total Carbohydrates: 6g

    • Dietary Fiber: 3g

    • Sugars: 3g

  • Protein: 12g

  • Vitamin D: 1mcg

  • Calcium: 350mg

  • Iron: 3mg

  • Potassium: 320mg

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