Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce Recette

A low-carb, spring-inspired delight! This recipe elevates the classic cheese sauce with a unique blend of herbs, creating a rich and flavorful topping for tender asparagus, earthy mushrooms, and juicy tomatoes. Inspired by Gary Rhodes' techniques, this dish is perfect for a light yet satisfying meal. Prepare to impress!

Préparation 20 min

Cuisson 40 min

Calories 568.8 kcal

Protéines 64g

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Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce

1 lb asparagus
8 oz Portabella mushrooms
1 pint tomatoes
1.5 tbsp olive oil
Sea salt, to taste
2 cloves
1 bay leaf
1 small onion
2 cups milk
2 tbsp butter
2 tbsp flour
1 cup grated Cheddar cheese
1 tsp Dijon mustard
1/2 cup heavy cream
Salt and pepper, to taste

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Comment préparer Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce

Preheat oven to 375°F (190°C). Line a baking sheet with foil.
In a large bowl, toss 1 lb asparagus and 8 oz cremini mushrooms with 1 tbsp olive oil, salt, and pepper.
Spread the mushrooms in the center of the prepared baking sheet. Arrange the asparagus on both sides of the mushrooms.
Roast for 15-20 minutes, or until the vegetables are tender-crisp.
Scatter 1 pint cherry or grape tomatoes over the asparagus and mushrooms. Drizzle with an additional ½ tbsp olive oil and sprinkle with sea salt.
Roast for another 10 minutes.
While the vegetables roast, prepare the cheese sauce:
In a medium saucepan, gently heat 2 cups whole milk with 1 small onion (studded with 1 bay leaf and 2 cloves). Bring just to a simmer, then remove from heat and let infuse for 15 minutes.
In a separate saucepan, melt 2 tbsp butter over low heat. Whisk in 2 tbsp all-purpose flour and cook for 2 minutes, stirring constantly.
Gradually whisk in the infused milk (remove onion, bay leaf, and cloves), 1/2 cup at a time, ensuring a smooth consistency.
Simmer over low heat for 20-25 minutes, stirring occasionally, until thickened.
Stir in 1/2 cup heavy cream, 1 tsp Dijon mustard, and 1 cup grated Gruyère cheese (or your preferred cheese). Stir until melted and smooth. Do not boil!
Season with salt and pepper to taste.
Pour the cheese sauce over the roasted vegetables. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

44g

Fat

107g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Mushroom Recipes European French Healthy Vegetarian Keto Spring Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce ?

Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce ?

Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce contient environ 568.8 calories par portion, avec environ 64 g de protéines, 13 g de glucides et 53 g de lipides.

De quels ingrédients ai-je besoin pour Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce ?

Les principaux ingrédients de Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce sont Asparagus, Portabella Mushrooms, Tomatoes, Olive Oil, Sea Salt, Clove. Consultez la liste complète avec les quantités ci-dessus.