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Three Cheese Asparagus Gratin with
Gouda, Muenster and Asiago

Three Cheese Asparagus Gratin with Gouda, Muenster and AsiagoAn elegant side dish of tender asparagus spears enrobed in a creamy, two cheese sauce topped with asiago cheese and buttery bread crumbs.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 425°F (220°C). Grease a 9x9x2-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.