Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce Recipe

Ingredients for Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce

• 1 lb asparagus
• Portabella Mushrooms
• 1 pint cherry or grape tomatoes
• 1 ½ tbsp olive oil
• Sea salt and pepper to taste
• 2 cloves
• 1 bay leaf
• 1 small onion
• 2 cups whole milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Cheddar Cheese
• Dijon Mustard
• 1/2 cup heavy cream
• Salt And Pepper

How to Make Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil.
2. In a large bowl, toss 1 lb asparagus and 8 oz cremini mushrooms with 1 tbsp olive oil, salt, and pepper.
3. Spread the mushrooms in the center of the prepared baking sheet. Arrange the asparagus on both sides of the mushrooms.
4. Roast for 15-20 minutes, or until the vegetables are tender-crisp.
5. 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.
6. Roast for another 10 minutes.
7. While the vegetables roast, prepare the cheese sauce:
8. 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.
9. 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.
10. Gradually whisk in the infused milk (remove onion, bay leaf, and cloves), 1/2 cup at a time, ensuring a smooth consistency.
11. Simmer over low heat for 20-25 minutes, stirring occasionally, until thickened.
12. 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!
13. Season with salt and pepper to taste.
14. Pour the cheese sauce over the roasted vegetables. Serve immediately.