This spring, I got more than two kilograms of asparagus almost for nothing. Maddened with happiness, I cooked dishes with asparagus for a week and even froze it , so that in the winter I could enjoy such a tasty and healthy vegetable. Baked asparagus with cheese is one of those dishes that I prepared from my “asparagus catch”, and I want to share a recipe with you.
Strip the washed asparagus, cutting off the rough skin from the stems (pay special attention to the base of the stem, because there it is the most rigid).
For this dish, you can take frozen asparagus (naturally, it is no longer necessary to clean it, since it is already fully prepared for cooking). Such asparagus must first be taken out of the freezer and put in the refrigerator for 4-5 hours.
Boil and salt water in a pan, boil fresh peeled asparagus in it for 2 minutes. I always use the kitchen timer to know exactly the cooking time and not digest such a delicate product.
Remove the pan from the heat, gently, but at the same time, quickly drain the boiling water and dip the blanched asparagus in cold water to preserve the color of the stems and instantly cool them.
Grate the cheese or grind it in a food processor. I chose the shallow side of the grater so that the cheese chips dissolve faster in the cream.
Mix the cream with the cheese chips and heat the mixture in a saucepan until the cheese is completely dissolved. You can also melt the cream cheese in the microwave (time: 1-1.5 minutes at full power).
When the cheese has dissolved in cream, salt and pepper this mass.
Choose a baking dish of this size and shape so that all blanched asparagus fit into it with ease, and also so that it can be served on the table.
In one or two layers, lay the asparagus in the mold.
Pour it in a creamy cheese sauce prepared in advance so that the tops of the asparagus do not sink into the sauce, but protrude significantly above it. Let the asparagus brown under the cheese in the oven preheated to 180 degrees for 8-10 minutes.
Most of all I like to eat baked asparagus under the cheese in a hot form, when the burning strands of molten cheese are appetizingly reaching for asparagus.
As you can see, there is nothing complicated, and the dish as a result turns out to be not only tasty, but also beautiful (it will do for a festive table).