Cheddar Topped Asparagus

17 November 2020 — Snack

Cheddar topped asparagus


20 asparagus spears, peeled if required, trimmed

50g of butter, plus extra for greasing

50g of flour

450ml of milk

egg yolks

1 tsp English mustard

1 dash of Worcestershire sauce

salt to season

black pepper to season

175g of Westcombe cheddar, grated

How to make it

This cheddar topped asparagus recipe from Great British Chef Nathan Outlaw is a simple starter that would also be a great spring side dish. We use Westcombe cheddar because it’s just bursting with flavour!

  • Preheat oven to 200°C/gas mark 6
  • Blanch the asparagus in a large pan of salted water for one minute, then remove and refresh in ice water.
  • When the asparagus are cold, drain and place in a buttered ovenproof dish
  • In a small pan on a medium heat, melt the butter and add the flour.
  • Cook, stirring for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce.
  • Return to the heat, stir and simmer for 2-3 minutes
  • Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce.
  • Season with salt and pepper and pour over the asparagus. Top with the grated Westcombe cheddar.
  • Place in the oven and cook for 10 minutes until golden brown.
  • Serve the cheddar topped asparagus immediately.

For some other side dish recipes, try:

These cheese stuffed garlic buns – also using Westcombe Cheddar.

Crispy cauliflower cheese fritters are great as a side dish, and even better with a side of Tracklements Sticky Fig Relish.

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