Ingredients
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- 1 pound asparagus, ends trimmed
- drizzle of olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 3/4 cup heavy cream
- 4 teaspoons Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 3 ounces shredded Gruyere cheese
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oven to 400 degrees. Place trimmed asparagus in an 8×8 baking dish. Drizzle with olive oil and season with a couple pinches of salt and pepper. Toss to coat.
- Melt butter in a large saute pan over medium-low to low heat.
- Add garlic and cook for 30 seconds, stirring constantly. Don’t let it burn or get brown!
- Add flour cook for 1 minute, stirring frequently.
- Stir in heavy cream, Dijon, dried thyme, rubbed sage, and a couple large pinches of salt and pepper . Cook for a couple minutes to warm it through and thicken slightly.
- Stir in half the shredded cheese until melted. Season to taste with salt and pepper.
- Pour cheese sauce over the asparagus in the baking dish. Top with remaining shredded cheese.
- Bake for 15-20 minutes or until the asparagus is tender and cooked through. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the casserole
- Calories: 292
- Sugar: 2.9 g
- Sodium: 291.8 mg
- Fat: 24.5 g
- Carbohydrates: 9.1 g
- Fiber: 2.6 g
- Protein: 10.2 g
- Cholesterol: 64.1 mg
