Asparagus Au Gratin

Asparagus and Mushroom Au Gratin – so easy and tastes great! Asparagus and mushrooms topped with an easy cheese sauce made with butter, flour, milk, sherry and mozzarella cheese. Ready to eat in 30 minutes! Great for a quick weeknight side dish and fancy enough for a dinner party! Everyone LOVES this recipe!

cheesy asparagus and mushrooms in baking dish

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Easy Asparagus and Mushroom Au Gratin

This Asparagus Au Gratin is a new favorite in our house. We love asparagus, so I am always looking for new ways to prepare it. I found this recipe in an old cookbook and thought it sounded good -asparagus and mushrooms topped with a mozzarella cheese sauce. I mean, how can it be bad?!?!?! It only takes a few minutes to make and tastes great. We ate this for lunch and leftover for dinner. It was delicious both times!

pouring cheese sauce over asparagus and mushrooms

How to Make Asparagus Au Gratin

As I said, this Asparagus Au Gratin is super easy to make. Start with trimming any tough ends off the fresh asparagus. Chop the asparagus spears into one-inch pieces and place in a 9×13-inch baking dish. Next, you can start sautéing the mushrooms and making the quick cheese sauce. To make the cheese sauce, melt some butter and whisk in some flour. Let that cook for a minute and then slowly whisk in milk, sherry, and mozzarella cheese

To assemble the casserole, top the asparagus pieces with the cooked mushrooms and pour the cheese sauce on top. Pop it in the oven and you are done.

One note about this recipe, you MUST sauté the mushrooms before adding them to the baking dish. If you don’t this will be super watery.

Feel free to change the cheese in the sauce. I think gouda, swiss, or gruyere would be lovely.

baked cheesy asparagus and mushrooms in casserole dish

Can I Make Asparagus Au Gratin in Advance?

Sure! You can definitely make this early in the day or one day in advance and refrigerate until ready to bake. I haven’t frozen this casserole, but I think it would be fine to freeze it after baking.

scooping cheesy asparagus and mushrooms from baking dish

What to Serve with Cheesy Baked Asparagus & Mushrooms

We really loved this Asparagus and Mushroom Au Gratin casserole. We actually ate it twice in one week. It is great for a quick weeknight side dish or even a dinner party. It goes great with just about anything – Italian dishes, steaks, chicken, pork. Here are a few of our favorite recipes from the blog that go great with this yummy Cheesy Baked Asparagus and Mushrooms:

Asparagus and Mushroom Au Gratin

Yield: 8 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Asparagus and Mushroom Au Gratin – so easy and tastes great! Asparagus and mushrooms topped with an easy cheese sauce made with butter, flour, milk, sherry, and mozzarella cheese. Ready to eat in 30 minutes! Great for a quick weeknight side dish and fancy enough for a dinner party! Everyone LOVES this recipe! #asparagus #mushrooms #casserole #mozzarella #sidedish

Equipment:

Ingredients:

  • 2 lb fresh asparagus spears
  • 8- oz fresh sliced mushrooms
  • 1 Tbsp butter or oil
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • 2 Tbsp sherry
  • 1 cup shredded mozzarella cheese
  • salt and pepper, to taste

Instructions:

  • Preheat oven to 350ºF. Spray a 9x13x2-inch baking dish with cooking spray.
  • Trim any tough ends from asparagus and cut spears into 1-inch pieces. Place in prepared baking dish.
  • In a skillet over medium heat, melt 1 Tbsp butter. Add mushrooms and saute for about 5 minutes. Spread over asparagus in baking dish.
  • In a medium saucepan, melt 1/4 cup of butter. Stir in flour until smooth. Gradually whisk in milk and sherry. Cook over medium heat just until the sauce thickens, about 3 minutes. Remove from heat and stir in mozzarella cheese, salt and pepper. Pour sauce evenly over asparagus and mushrooms.
  • Bake uncovered for 30 minutes.

Notes:

Can use any cheese you prefer – swiss, greyere, or gouda are good.
Can assemble casserole and refrigerate overnight.
Can substitute garlic salt for salt in recipe.

Steph

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collage of two photos of cheesy asparagus and mushrooms
pouring cheese sauce over asparagus and mushrooms
baked cheesy asparagus and mushrooms in baking dish
spoonful of cheesy asparagus and mushrooms
scooping cheese asparagus and mushrooms from baking dish
baked cheesy asparagus and mushrooms
scooping cheesy asparagus and mushrooms from baking dish

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Comments

  1. This dish was very watery. It had to have been from the asparagus, which obviously has a high water content itself. I sauteed the mushrooms to a nice deep brown, so I know it wasn’t from them. We still ate it and the flavor is wonderful, but the water causing the sauce to break was unappealing. Any ideas how to combat all the water that is released naturally from the asparagus during baking?

    1. I would really like to try this recipe. I don’t have any sherry at this time. What else can I use in place of it. Thank you.

  2. I find your recipe format to be very wasteful of paper. You have big blank gaps in the middle of the pages. Also, the pictures are so large that they aren't usable on recipe cards. Other web sites have more convenient formats. Please, see if yours can be changed.

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