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Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce Recipe

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!

Prep Time 20 mins
Cook Time 40 mins
Calories 568.8 kcal
Protein 64g
Rating 4.0 (1 Reviews)
Asparagus Mushroom And Tomato Bake With Seasoned Cheese Sauce 106

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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.

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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Casseroles Side Dishes Eggs Dairy Vegetables Oven European Dinner Party Holiday Event Spring Vegetarian English Cheese Stove Top Dietary Seasonal Egg Free Mushrooms Free Of Something Asparagus Brunch Equipment Number Of Servings Presentation Served Hot