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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4 to 6
Test Kitchen Notes
A gratin is a great way to showcase delicious, melty Wisconsin Originals. Here, stalks of seasonal asparagus are blanketed with Pleasant Ridge Reserve—a nutty, alpine-style cheese made by Uplands Cheese—then sprinkled with buttery panko breadcrumbs and popped under the broiler for a golden brown crust.
This recipe is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese. —Food52
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Ingredients
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2 pounds
asparagus spears, trimmed
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5 tablespoons
unsalted butter, cubed and divided
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1/4 cup
all-purpose flour
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3 cups
whole milk
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1 teaspoon
garlic salt
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1/2 teaspoon
ground black pepper
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1/2 teaspoon
ground nutmeg
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6 ounces
Uplands Pleasant Ridge Reserve cheese, shredded (about 1 ½ cups)
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1/2 cup
panko breadcrumbs
Directions
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Heat oven to 400°F. Arrange asparagus in a greased 13x9-inch baking dish.
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Melt 4 tablespoons butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in the milk, garlic salt, pepper and nutmeg. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low. Gradually whisk in Pleasant Ridge Reserve until melted.
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Pour cheese sauce over asparagus. Bake, covered, for 10 minutes. Melt remaining butter; toss with bread crumbs. Sprinkle crumb mixture over sauce. Bake, uncovered, for 7 to 9 minutes longer or until asparagus is tender. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until topping is golden brown. Serve immediately.
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