Description
A delightful spring-inspired dish featuring vibrant asparagus and earthy cremini mushrooms in a creamy, cheesy sauce. Perfect for family meals or entertaining.
Ingredients
Scale
- 1 pound Fresh Asparagus
- 1 pound Cremini Mushrooms
- 1 medium Yellow Onion
- 3 cloves Garlic, minced
- 4 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Milk
- 1/2 cup Vegetable Broth
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese, grated
- 1/4 cup Gruyere Cheese, grated
- 1 tablespoon Fresh Thyme, chopped
- 2 tablespoons Fresh Parsley, chopped
- Salt, to taste
- Black Pepper, to taste
- Pinch of Nutmeg
Instructions
- Preheat your oven to 375°F (190°C). Wash the asparagus, snapping off the tough ends, and slice into 1-2 inch pieces. Clean cremini mushrooms and slice them. Dice the onion, mince the garlic, and grate the cheeses.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Toss in the diced onion and sauté for 5-7 minutes until softened. Add garlic and cook for another minute.
- Stir in the sliced mushrooms, cooking for 8-10 minutes until browned. Add asparagus and cook for an additional 5-7 minutes until just tender. Season with salt and pepper.
- Melt the remaining butter in a separate saucepan. Whisk in the flour and cook for 1-2 minutes. Gradually add milk, whisking until smooth.
- Pour in the vegetable broth and simmer for 5-7 minutes until thickened. Stir in heavy cream, Parmesan, Gruyere, salt, pepper, and nutmeg.
- Combine the creamy sauce with the sautéed vegetables. Transfer to an oven-safe dish if necessary.
- Bake for 20-25 minutes until bubbly and golden brown. Broil for 1-2 minutes for a crispier finish.
- Garnish with fresh parsley and serve hot.
Notes
Serve with a green salad or as a comforting side to grilled meats. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg