Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus (washed, dried)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • 1 cup milk
  • 4 ounces white sharp cheddar (shredded)
  • 1/4 teaspoon black pepper (more to taste)
  • 1/4 teaspoon sea salt (more to taste)
  • 1/8 teaspoon nutmeg (plus more for sprinkling, optional)

Instruction

  • Preheat oven to 425 degrees. Break the woody stems from the asparagus spears.
  • Place the prepared asparagus on a baking sheet. Drizzle with the olive oil. Toss with your hands to coat the spears. Sprinkle with a little bit of black pepper and salt if desired.
  • Bake for 15 - 20 minutes, turning halfway during cooking.
  • While the asparagus is roasting, prepare the white cheddar sauce. Start by melting the butter in a medium sized sauce pan over low heat.
  • Whisk in the flour. Cook and stir until smooth and bubbly, about 2 minutes.
  • Gradually whisk in the milk. Stir in the salt, pepper, and nutmeg. 
  • Increase the heat to medium high to bring the sauce to a low boil. When the mixture starts bubbling, remove from heat.
  • Stir in the cheddar cheese until melted.
  • Serve the roasted asparagus with a generous portion of the cheddar cheese sauce. Sprinkle with a small amount of nutmeg to finish if desired.