Ingredients

The following ingredients have 4 Servings
  • 1 bunch fresh asparagus (short enough to fit flat in your skillet, trimmed of woody ends)
  • 2 1/2 Tbsp butter
  • 2 Tbsp cornstarch dissolved in 1/4 cup water
  • 2 1/2 Tbsp chicken stock or broth
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 cup milk
  • 3/4 cup cheddar cheese (grated)
  • 3/4 cup cheddar cheese (grated)
  • 3/4 cup panko crumbs
  • 3 Tbsp butter (melted)
  • 1 1/2 tsp poppy seeds

Instruction

  • Preheat oven to 350 F. Prepared asparagus and lay flat in an oven-proof skillet or baking dish.
  • In a medium saucepan, prepare sauce. Melt butter over medium heat. Add the cornstarch/water mixture, stock, salt, pepper and milk and cook, stirring, until hot and thickened. Stir in cheddar cheese and stir until melted. Pour sauce over asparagus (I like to pour it more over the middle, so that the tops and bottoms of the asparagus poke through a bit).
  • Make the topping by combining the panko, melted butter and poppy seeds in a small bowl (You can add a bit more panko if it seems too buttery). Sprinkle grated cheddar cheese over-top of sauce and then top with panko mixture.
  • Bake in preheated oven for 20-25 minutes (20 minutes for tender-crisp asparagus to 25 minutes for softer, depending on the thickness of your asparagus. Times would be for thinner asparagus).