Pie-Pan Asparagus

Two pounds of fresh asparagus arranged in a pie pan, smothered in a from-scratch cheese sauce made with cheddar and Parmesan, then broiled until the top bubbles and turns golden. This is asparagus dressed up for company.

The sauce is a classic Mornay: butter and flour cooked into a roux, then chicken broth and milk whisked in gradually until thick. Cheddar melts in for body and sharp flavor, Parmesan adds a salty, nutty edge. Using broth instead of all milk gives the sauce more savory depth than a plain béchamel.

Pour the sauce over the asparagus while it’s still hot. It should flow between and over the spears, coating everything evenly. An extra sprinkle of Parmesan on top before broiling creates a thin, crispy cheese crust that contrasts the creamy sauce underneath.

Broil just until bubbly. The asparagus is already cooked, so you’re only melting the top cheese and heating everything through. Two to three minutes under a hot broiler is all it takes.

Chef Tips

• Cook the asparagus until just tender before adding the sauce. It shouldn’t be raw, but it shouldn’t be mushy either.
• Stir constantly when making the sauce to avoid lumps. A flat whisk works better than a spoon for smooth results.
• Use a pie pan, not a baking dish. The shallow shape maximizes the sauce-to-asparagus ratio and exposes more surface area to the broiler.
• Serve immediately while the sauce is still flowing and the top is crispy.

Variations

• Gruyère version: Replace cheddar with Gruyère for a nuttier, more refined cheese sauce.
• Bacon topped: Crumble crispy bacon over the top before serving for a smoky crunch.
• Broccoli swap: Use blanched broccoli florets instead of asparagus for a different vegetable with the same luxurious sauce.