Preheat oven to 400 degrees. Spray a 15x10-inch sheet pan with nonstick spray. Spread asparagus in a single layer in prepared pan.
The only thing better than oven-roasted asparagus is covering it in an Italian-seasoned olive oil and broiling it with an ooey-gooey Cheddar cheese sauce.
Servings and Ingredients
|1 ¾ lbs. fresh asparagus spears, trimmed|
|3 tbsp. Gustare Vita olive oil|
|4 clove(s) garlic, minced|
|1 ½ tsp. Hy-Vee Italian seasoning|
|¾ tsp. Hy-Vee kosher salt|
|¼ tsp. cracked black pepper|
|1 ¾ oz. Kerrygold aged Cheddar cheese, shredded|
|¾ tsp. Hy-Vee all-purpose flour|
|¼ c. Hy-Vee 2% reduced-fat milk|
|2 oz. Hy-Vee cream cheese, softened|
|¼ c. Hy-Vee finely shredded Parmesan cheese|
|2 tbsp. Hy-Vee Caesar croutons, finely crushed|
|Fresh tarragon leaves, for garnish|
Things To Grab
- 15x10-inch sheet pan
- Hy-Vee nonstick cooking spray
- Small bowl
- Silicone pastry brush
- Small saucepan
Combine olive oil, garlic, Italian seasoning, salt, and pepper. Brush oil mixture over asparagus. Roast for 10 minutes or until asparagus is crisp-tender. Remove asparagus from oven. Preheat broiler to HIGH.
For sauce, toss together Cheddar cheese and flour; set aside. Bring milk to a simmer in a small saucepan. Whisk in cream cheese. Add Cheddar cheese mixture. Cook and stir over low heat until cheeses are melted and sauce is slightly thickened.
Spoon cheese sauce over asparagus. Sprinkle Parmesan cheese on top. Broil for 4 to 5 minutes or until golden brown. Sprinkle with croutons and, if desired, garnish with fresh tarragon.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 15mg
- Sodium: 260mg
- Total Carbohydrates: 6g
- Protein: 5g