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Baked asparagus cheese
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This baked asparagus recipe from Nathan Outlaw is a simple starter that would also be a great spring side dish. When shopping for fresh asparagus, try to buy stalks that are equally thick so they will cook evenly.
First published in 2015
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Ingredients
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Imperial
- 20 asparagus spears, peeled if required, trimmed
- 50g of butter, plus extra for greasing
- 50g of flour
- 450ml of milk
- 2 egg yolks
- 1 tsp English mustard
- 1 dash of Worcestershire sauce
- salt to season
- black pepper to season
- 175g of cheddar, grated
SAVE RECIPE
Method
1
Preheat oven to 200°C/gas mark 6
2
Blanch the asparagus in a large pan of salted water for one minute, then remove and refresh in ice water. When the asparagus are cold, drain and place in a buttered ovenproof dish
- 20 asparagus spears
- salt to season
3
In a small pan on a medium heat, melt the butter and add the flour. Cook, stirring 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
- 50g of butter
- 50g of flour
- 450ml of milk
4
Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Season with salt and pepper and pour over the asparagus. Top with the grated cheddar cheese
- 1 tsp English mustard
- 2 egg yolks
- 1 dash of Worcestershire sauce
- black pepper to season
- salt to season
- 175g of cheddar, grated
5
Place in the oven and cook for 10 minutes until golden brown. Serve immediately
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