Name: Creamy Asparagus and Mushroom Bake
Ingredients: Fresh Asparagus: (1 pound) – Provides a vibrant green color, fresh flavor, and a delightful tender-crisp texture. Look for firm stalks with tightly closed tips.; Cremini Mushrooms: (1 pound) – Also known as baby bellas, these mushrooms offer an earthy, savory flavor that deepens when cooked. You can also use white button mushrooms or a mix of wild mushrooms for a more complex taste.; Yellow Onion: (1 medium) – Forms the aromatic base of the dish, adding sweetness and depth of flavor when sautéed.; Garlic: (3 cloves) – Essential for adding pungent, savory notes that complement the mushrooms and asparagus beautifully. Freshly minced is best for optimal flavor.; Unsalted Butter: (4 tablespoons) – Used to sauté the vegetables and create the roux for the creamy sauce. Butter adds richness and flavor.; All-Purpose Flour: (3 tablespoons) – The thickening agent for the creamy sauce, creating a smooth and velvety texture when combined with butter and milk.; Milk: (2 cups) – The liquid base of the creamy sauce. Whole milk contributes to a richer sauce, but 2% or even skim milk can be used for a lighter version.; Vegetable Broth: (1/2 cup) – Adds depth of flavor to the sauce and helps to deglaze the pan, incorporating all the flavorful browned bits from the vegetables.; Heavy Cream: (1/2 cup) – Enhances the richness and creaminess of the sauce, giving it a luxurious mouthfeel. For a lighter option, you can use half-and-half or omit it altogether, though the sauce will be less rich.; Parmesan Cheese: (1/2 cup, grated) – Adds a salty, nutty, and savory flavor to the bake. It also melts beautifully, creating a golden-brown topping. Use freshly grated Parmesan for the best flavor and melting quality.; Gruyere Cheese: (1/4 cup, grated) – Provides a nutty, slightly sweet, and complex flavor that complements the Parmesan and adds a wonderful depth of flavor to the bake. You can substitute with other melting cheeses like Fontina or Monterey Jack if Gruyere is unavailable.; Fresh Thyme: (1 tablespoon, chopped) – Adds a subtle earthy and herbaceous note that enhances the flavors of the mushrooms and asparagus. Fresh thyme is preferred, but dried thyme can be used in a smaller quantity (about 1 teaspoon).; Fresh Parsley: (2 tablespoons, chopped) – Used for garnish, adding freshness and a pop of color to the finished dish.; Salt: (To taste) – Essential for seasoning and enhancing all the flavors of the dish.; Black Pepper: (To taste) – Adds a touch of spice and complexity. Freshly ground black pepper is recommended for the best flavor.; Nutmeg: (Pinch) – A subtle hint of nutmeg in the creamy sauce adds warmth and complexity, complementing the other flavors without being overpowering.

Ingredients

Fresh Asparagus: (1 pound) – Provides a vibrant green color, fresh flavor, and a delightful tender-crisp texture. Look for firm stalks with tightly closed tips.
Cremini Mushrooms: (1 pound) – Also known as baby bellas, these mushrooms offer an earthy, savory flavor that deepens when cooked. You can also use white button mushrooms or a mix of wild mushrooms for a more complex taste.
Yellow Onion: (1 medium) – Forms the aromatic base of the dish, adding sweetness and depth of flavor when sautéed.
Garlic: (3 cloves) – Essential for adding pungent, savory notes that complement the mushrooms and asparagus beautifully. Freshly minced is best for optimal flavor.
Unsalted Butter: (4 tablespoons) – Used to sauté the vegetables and create the roux for the creamy sauce. Butter adds richness and flavor.
All-Purpose Flour: (3 tablespoons) – The thickening agent for the creamy sauce, creating a smooth and velvety texture when combined with butter and milk.
Milk: (2 cups) – The liquid base of the creamy sauce. Whole milk contributes to a richer sauce, but 2% or even skim milk can be used for a lighter version.
Vegetable Broth: (1/2 cup) – Adds depth of flavor to the sauce and helps to deglaze the pan, incorporating all the flavorful browned bits from the vegetables.
Heavy Cream: (1/2 cup) – Enhances the richness and creaminess of the sauce, giving it a luxurious mouthfeel. For a lighter option, you can use half-and-half or omit it altogether, though the sauce will be less rich.
Parmesan Cheese: (1/2 cup, grated) – Adds a salty, nutty, and savory flavor to the bake. It also melts beautifully, creating a golden-brown topping. Use freshly grated Parmesan for the best flavor and melting quality.
Gruyere Cheese: (1/4 cup, grated) – Provides a nutty, slightly sweet, and complex flavor that complements the Parmesan and adds a wonderful depth of flavor to the bake. You can substitute with other melting cheeses like Fontina or Monterey Jack if Gruyere is unavailable.
Fresh Thyme: (1 tablespoon, chopped) – Adds a subtle earthy and herbaceous note that enhances the flavors of the mushrooms and asparagus. Fresh thyme is preferred, but dried thyme can be used in a smaller quantity (about 1 teaspoon).
Fresh Parsley: (2 tablespoons, chopped) – Used for garnish, adding freshness and a pop of color to the finished dish.
Salt: (To taste) – Essential for seasoning and enhancing all the flavors of the dish.
Black Pepper: (To taste) – Adds a touch of spice and complexity. Freshly ground black pepper is recommended for the best flavor.
Nutmeg: (Pinch) – A subtle hint of nutmeg in the creamy sauce adds warmth and complexity, complementing the other flavors without being overpowering.

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Instructions

Prepare the Asparagus and Mushrooms: Preheat your oven to 375°F (190°C). Wash the asparagus and snap off the tough woody ends. Slice the asparagus spears into 1-2 inch pieces. Clean the cremini mushrooms by wiping them with a damp paper towel (avoid soaking them in water). Slice the mushrooms into quarters or halves, depending on their size. Dice the yellow onion and mince the garlic. Grate both the Parmesan and Gruyere cheeses and chop the fresh thyme and parsley. Set all prepared ingredients aside.
Sauté the Vegetables: In a large oven-safe skillet (cast iron works wonderfully) or a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and sauté for about 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
Add Mushrooms and Asparagus: Add the sliced cremini mushrooms to the skillet and cook for 8-10 minutes, until they release their moisture and begin to brown slightly. Stir occasionally. Next, add the sliced asparagus to the skillet and cook for another 5-7 minutes, until they are tender-crisp and bright green. Season the vegetables with salt and black pepper to taste. Remove the skillet from the heat and set aside.
Make the Creamy Sauce: In a separate medium saucepan, melt the remaining 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken slightly.
Add Broth, Cream, and Seasoning: Pour in the vegetable broth and bring the sauce to a gentle simmer, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, allowing the sauce to thicken further. Stir in the heavy cream, grated Parmesan cheese, and grated Gruyere cheese. Continue to stir until the cheeses are melted and the sauce is smooth and creamy. Season the sauce with salt, black pepper, and a pinch of nutmeg to taste. Stir in the chopped fresh thyme.
Combine Vegetables and Sauce: Pour the creamy cheese sauce over the sautéed asparagus and mushrooms in the skillet (or transfer the vegetables to an oven-safe baking dish if you used a separate sauté pan). Gently stir to combine everything evenly, ensuring the vegetables are well coated with the sauce.
Bake the Asparagus and Mushroom Bake: If using an oven-safe skillet, place it directly in the preheated oven. If using a baking dish, transfer the mixture to the dish and then place it in the oven. Bake for 20-25 minutes, or until the bake is bubbly around the edges and the top is golden brown and slightly crispy. If you want a more golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
Garnish and Serve: Remove the Creamy Asparagus and Mushroom Bake from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped parsley. Serve hot as a side dish or a light vegetarian main course.

Nutrition

Serving Size: one normal portion
Calories: 400
Fat: 30g