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Spring Asparagus & Herb Bake
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Spring Asparagus & Herb Bake

Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

  • 2-2.5 lbs fresh asparagus stalks trimmed
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup heavy cream or half-and-half
  • 1/2 cup chicken broth
  • 2 cloves garlic minced
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh thyme or combination of spring herbs
  • 2 tbsp fresh chives
  • 1/2 cup Gruyère or sharp cheddar cheese optional but recommended
  • 2 tbsp panko breadcrumbs optional topping
  • to taste salt and white pepper

Instructions

  1. Snap off the woody bottoms of asparagus spears by hand—they'll break exactly where tender part begins.
  2. Wash asparagus thoroughly and pat dry. If spears are very thick, pre-blanch for 3 minutes in salted boiling water.
  3. Preheat oven to 375°F. Butter a 9x13 baking dish or similar.
  4. Make cream sauce: Melt butter over medium heat, whisk in flour (equal parts), and cook for 1-2 minutes, stirring constantly.
  5. Slowly add heavy cream and chicken stock while whisking to avoid lumps. Season with fresh dill, thyme, salt, white pepper, and lemon juice.
  6. Arrange asparagus spears in a single direction in the prepared baking dish for visual appeal.
  7. Pour cream sauce between and around the asparagus spears. If using breadcrumb topping, toss panko with melted butter and sprinkle over top.
  8. Bake for 25-35 minutes until asparagus is tender-crisp and sauce is bubbling at edges.
  9. Remove from oven and let rest 5 minutes before serving to allow flavors to settle.
  10. Serve hot as a side dish. Keeps 3 days refrigerated; reheat gently at 325°F covered.