Asparagus Baked with Cheese

This simple dish brings out the fresh, tender flavor of asparagus topped with a golden, cheesy crust. It’s a quick and delicious way to add a comforting twist to your veggies.

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TIME25 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 pound fresh asparagus, trimmed 2 tablespoons olive oil 3 cloves garlic, pressed through a garlic press ¼ teaspoon freshly cracked mixed peppercorns 1 ½ cups shredded Gouda cheese freshly cracked Himalayan pink salt to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the asparagus in a single layer on the sheet, then drizzle with olive oil and sprinkle with fresh garlic and cracked pepper. Give everything a good toss so the spears are evenly coated. Pop the asparagus in the oven and roast for about 12 to 15 minutes until tender. While that’s cooking, move an oven rack closer to the top, about 6 inches from the heat, and get your broiler ready. Once the asparagus is done, spread some Gouda cheese along the middle of the spears and place them under the broiler just until the cheese melts and gets bubbly—this usually takes 3 to 5 minutes. Take them out, sprinkle a little pink Himalayan salt over the top, and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Trim the woody ends of the asparagus before baking to ensure tenderness.
- Use a mix of cheeses like cheddar and Parmesan for extra flavor.
- Bake until the cheese is golden and bubbly for the best texture.

Why you’ll love it

This dish combines tender asparagus with a rich, melted cheese topping, creating a perfect balance of fresh and savory flavors. It’s easy to prepare and makes a great side for any meal. Plus, it’s a delicious way to enjoy a healthy vegetable.

Serving ideas

Serve warm alongside grilled chicken or fish for a complete meal. It also pairs well with roasted potatoes or a fresh green salad for a light and satisfying dinner.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese from becoming rubbery.