A deliciously elegant baked side dish of asparagus spears enrobed in a creamy two cheese sauce and topped with a buttery bread crumb and asiago cheese crust.

Three Cheese Asparagus Gratin with Wisconsin Gouda, Muenster and Asiago

4 tablespoons butter
2 pounds (approximately) asparagus, washed and tough ends removed
1 cup milk
1 teaspoon cornstarch mixed with 2 tablespoons cold water
1 cup (4 ounces) Wisconsin Gouda (plain or smoked) cheese, shredded
1 cup (4 ounces) Wisconsin Muenster cheese, shredded
1 teaspoon salt
1 cup coarse bread crumbs
1/2 cup (2 ounces) grated Wisconsin asiago cheese
1/4 teaspoon freshly ground black pepper

1. Preheat oven to 425°F (220°C). Grease a 9x9-inch glass baking dish with 1 tablespoon of butter.
2. Arrange the asparagus in the baking dish.
3. Gently simmer milk over medium heat. Stir in the cornstarch mixture to thicken slightly. Add the Gouda and Muenster cheeses and whisk in until smooth and creamy; season with the salt. Pour the cheese sauce over the asparagus.
4. Melt the remaining 3 tablespoons butter. Toss with the bread crumbs, Asiago and pepper. Sprinkle over the asparagus mixture.
5. Bake for 20 to 25 minutes, or until bubbly and lightly browned.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.