Creamy Baked Asparagus and Peas
Indulge in the ultimate comfort food with this Creamy Baked Asparagus and Peas recipe—a delightful blend of tender roasted asparagus, sweet peas, and a rich, velvety cheese sauce, all topped with a golden, crispy breadcrumb crust. Perfect as a decadent side dish or a light vegetarian main, this recipe combines the earthy flavor of fresh asparagus with the creaminess of Parmesan and mozzarella cheeses, enhanced by a touch of garlic and a perfectly seasoned béchamel sauce. Ready in under 40 minutes and baked to bubbling perfection, this dish is ideal for weeknight dinners or holiday gatherings. Serve it alongside roasted meats or as a standalone centerpiece for a satisfying burst of springtime flavors!
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Recipe Information
Ingredients
- 450 grams asparagus
- 200 grams frozen peas
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 2 cloves garlic cloves, minced
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 0.5 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Trim the woody ends off the asparagus and cut the stalks into 2-inch pieces. Place them in a large mixing bowl along with the frozen peas.
Drizzle the asparagus and peas with the olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly, then set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour to form a paste (roux) and cook for 1-2 minutes, stirring constantly.
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook over medium heat until the sauce begins to thicken, about 3-4 minutes.
Stir in 1/2 cup of Parmesan cheese, 1/2 cup of mozzarella cheese, the remaining salt, and black pepper. Mix until the cheese has melted into the sauce and it is smooth and creamy. Remove from heat.
Lightly grease a 9x13-inch baking dish. Spread the asparagus and peas evenly in the dish.
Pour the cheese sauce over the vegetables, ensuring they are fully coated.
In a small bowl, mix together the breadcrumbs, the remaining Parmesan and mozzarella cheeses, and a drizzle of olive oil.
Sprinkle the breadcrumb mixture evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your creamy baked asparagus and peas!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 5476 mg | 238% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 43.2 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2341 mg | 180% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2090 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
