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Cheesy Baked Asparagus

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Cheesy Baked Asparagus is the perfect no-fuss side dish. With just 4 ingredients and 15mins to make, you’ll be serving this Asparagus with just about everything!

Baked Asparagus with Cheese

I know I know, asparagus is glorious just as it is. BUT, give me this one. When I say asparagus baked in cheese is potentially one of the most delicious things in the world, I kinda mean it 😳

I promised you 4 ingredients, and of course besides olive oil/seasoning, I’m keeping to that promise. Here’s what you’ll need:

Cheesy Asparagus Ingredients

  • Asparagus – Go for medium thickness.
  • Garlic – Baked asparagus and garlic is a match made in heaven!
  • Mozzarella – For that cheese pull goodness.
  • Parmesan – For that golden crisp.

Mozzarella is perfect for this recipe as its subtle flavour doesn’t overpower the asparagus. I’d stay away from cheddar for this recipe as it does overpower it. The only sub I’d offer would be Gruyere in place of the parmesan.

When it comes to baking asparagus, it truly couldn’t be easier. In prep, all you need to do is remove the woody ends from the asparagus. You don’t need to peel asparagus or trim any other part.

To remove the woody ends of the asparagus I simply line them up and slice up to an inch (depending on size). I know the classic way is to bend and snap, but I feel you end up losing too much of the asparagus. A small bit of white won’t hurt anybody 😁

How to make Cheesy Asparagus (quick summary)

  1. Toss asparagus with olive oil, garlic and seasoning.
  2. Bake in the oven.
  3. Sprinkle with mozzarella then top with parmesan.
  4. Pop under the grill and broil until golden and bubbly!

I like my asparagus with a bit of a ‘bite’ to it, so only bake for 8-10mins. If you like it on the softer side just increase the baking (not broiling) time by a couple of minutes. Just beware, they do continue cooking once under the grill of course.

The size pan I use is approx 20″ x 10″, which as you can see works perfectly. Some overlapping if fine, but I wouldn’t overlap any more than shown in the picture or the asparagus will cook unevenly and ultimately steam instead of roast.

Cheesy Baked Asparagus

And there we have it! Easy cheesy baked asparagus, ready in under 15mins.

What to serve Cheesy Asparagus with?

Hey, whilst you’re here why not check out my other recipes?

Cheesy Side Dishes

Alrighty, let’s tuck into this cheesy asparagus recipe shall we?!

How to make Cheesy Baked Asparagus (Full Recipe & Video)

  • 20″ x 10″ Baking Tray
  • Cheese Grater
  • Spatula
  • 10.5oz / 300g Asparagus (see notes)
  • 3/4 cup / 75g Mozzarella, shredded
  • 1/4 cup / 20g Parmesan, finely grated
  • 2 cloves of Garlic, minced/finely diced
  • 1 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • Trim the woody parts of your asparagus and toss will 1 tbsp olive oil, 2 minced garlic cloves, 1/4 tsp salt and 1/8 tsp black pepper. Lay out flat on a baking tray.
  • Pop in the oven at 390f/200c for 8-10mins, or until just starting to wrinkle and soften.
  • Take out the oven, sprinkle over 3/4cup/75g mozzarella then top with 1/4cup/20g parmesan.
  • Pop under the grill and broil until the cheese turn golden and bubbly, with the asparagus fork tender. Serve up right away!

a) Trimmed Asparagus – The classic way to decide how much asparagus to trim is to hold it at each end and push until it snaps. However, I find this removes more than necessary. Just line up the asparagus and trim if it’s visibly white/woody. b) Asparagus Size – Try and find medium sized asparagus (not the ultra thick and short asparagus or ‘fine asparagus’). Either of those are okay, just increase/decrease the baking time accordingly. I personally like my asparagus with a bit of a ‘bite’ to it, but if you prefer softer asparagus then bake a little longer. c) Garlic – The garlic compliments this recipe beautifully. However, if you’re not too keen on garlic reduce to one clove. d) Salt – I’d stick with the 1/4 tsp to begin with as parmesan can be quite salty. If you feel like it needs more at the end then adjust accordingly.

Nutrition Facts

Cheesy Baked Asparagus

Amount Per Serving

Calories 109 Calories from Fat 71

% Daily Value*

Fat 7.93g12%

Saturated Fat 3.377g17%

Trans Fat 0.045g

Polyunsaturated Fat 0.515g

Monounsaturated Fat 3.431g

Cholesterol 18mg6%

Sodium 313mg13%

Potassium 148mg4%

Carbohydrates 3.82g1%

Fiber 1.3g5%

Sugar 1.31g1%

Protein 6.54g13%

Vitamin A 613IU12%

Vitamin C 3.7mg4%

Calcium 144mg14%

Iron 1.42mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

If you loved this Cheesy Asparagus recipe be sure to pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

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Cooking Recipes

Parmesan Roasted Cauliflower

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This Cauliflower is roasted with garlic, thyme and parmesan. Bursting with flavour and easy to make, this Parmesan Roast Cauliflower makes the perfect side dish!

Parmesan Roasted Cauliflower

Look I’m gonna be honest with you here. I’m actually not a huge fan of cauliflower in most contexts. There, I said it.

However…

Cauliflower roasted with parmesan, thyme, garlic and butter? Heck to the yes! Roasting cauliflower is a complete game changer in comparison to boiling or steaming. It transforms the texture and flavour into something beyond delicious. When you add a few more goodies it’s gonna be the masterpiece at your next roast dinner 😏

How to make Parmesan Roasted Cauliflower (quick summary)

  1. Peel outer leaves from a whole cauliflower.
  2. Dice into small chunks and combine with butter, garlic, thyme and seasoning.
  3. Sprinkle with parmesan and roast until golden delicious!

- Parmesan Roasted Cauliflower

Top Tip #1 – Dice your cauliflower in to around 1-1.5″ chunks for the perfect juicy yet crispy ratio. Any bigger and the parmesan will burn before the cauliflower is cooked through.

Top Tip #2 – Use a spatula to scrape the cauliflower off the pan and collect all those gorgeous crispy bits!

Garlic Roasted Cauliflower

I use two cloves for this recipe because I LOVE garlic and feel it pairs beautifully with this recipe. Because you know, who doesn’t love cheese and garlic? Having said that if you’re not keen on garlic just reduce to one clove.

Roasted Cauliflower with Thyme

Fresh thyme adds a gorgeous level of flavour to this cauliflower. However, if you don’t have/like it, this will still be delicious without. I don’t recommend using dried thyme.

And there we have it! A super easy side dish for just about everything. Parmesan roasted cauliflower you never fail me 😋

Hey, whilst you’re here why not check out my other recipes?

Easy Vegetable Side Dishes

Alrighty, let’s tuck into this roasted cauliflower recipe shall we?!

How to make Parmesan Roasted Cauliflower (Full Recipe & Video)

  • Large Baking Tray
  • Sharp Knife and Chopping Board
  • Small Pot (for melting butter)
  • Fine Grater (for parmesan)
  • Spatula (for scraping off parmesan cauliflower)
  • 1 Cauliflower
  • 1/2 cup / 40g Parmesan
  • 2 tbsp Butter, melted
  • 2 cloves of Garlic, minced
  • few sprigs of Fresh Thyme
  • Salt & Black Pepper, to taste
  • Peel away the outer leaves of the cauliflower and dice into 1-1.5″ chunks.
  • Combine with 2 tbsp melted butter, a few sprigs of thyme, 2 minced cloves of garlic and a hefty pinch of salt and pepper. Sprinkle over grated parmesan.
  • Pop in the oven at 200c/390f for 20-30mins or until golden brown and fork tender. If it starts to blacken too quickly, reduce the temp. In any instance I don’t recommend cranking up the temp as the parmesan will burn before the cauliflower is cooked.
  • Use a spatula to scrape off the cauliflower, collecting all those crispy bits stuck in between!

a) Garlic – I use two cloves here because I LOVE garlic and feel it pairs beautifully with this recipe. However, if you’re not keen on garlic, reduce to one clove. b) Thyme – Fresh thyme is most suitable here, so do avoid dried thyme. If you don’t have either this recipe will still be delicious without. c) Parmesan – Freshly grated will give you the most coverage and crispiness, so avoid using the sandy texture parmesan. Pre shredded will also work fine. d) Calories – based on sharing between 5 people.

Nutrition Facts

Parmesan Roasted Cauliflower

Amount Per Serving

Calories 114 Calories from Fat 57

% Daily Value*

Fat 6.35g10%

Saturated Fat 3.679g18%

Trans Fat 0.088g

Polyunsaturated Fat 0.309g

Monounsaturated Fat 1.662g

Cholesterol 15mg5%

Sodium 256mg11%

Potassium 530mg15%

Carbohydrates 10.18g3%

Fiber 3.4g14%

Sugar 3.23g4%

Protein 6.34g13%

Vitamin A 200IU4%

Vitamin C 81.6mg99%

Calcium 128mg13%

Iron 0.86mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Cooking Recipes

Mustard Mash

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This Mustard Mash is the perfect way to spruce up a simple mashed potato. The perfect no fuss side dish!

Mash with Mustard

Honestly, mashed potatoes and mustard is a match made in heaven. I mean mashed potatoes by themselves are great, but if you’re a regular reader of mine you’ll know I like to take things a step further.

Mustard Mash Ingredients

  • Potatoes
  • Butter
  • Cream (or milk)
  • Dijon Mustard
  • Wholegrain Mustard

I definitely recommend using the two different mustards, as they both bring something unique to the mash. The dijon adds that classic mustard flavour, without being as overpowering as something like hot English mustard, whilst the wholegrain adds a nice bit of texture.

How to make Mustard Mash

It really is as simple as popping your spuds in cold water and bringing to the boil until knife tender. Drain and mash with butter, then stir in cream and mustards. From there I always pour melted butter over the top just before serving, just because why the heck not?!

Top Tip – Be sure to season this mash, season again, then season some more. There’s nothing worse than bland mash, so be sure to bring out the best with a hefty pinch of salt in the water for boiling and when mashing. I always use salted butter for this reason.

Make Ahead Mustard Mash

You can of course make this mustard mash ahead of time. Just allow to cool, then cover in the fridge for 2 days without the melted butter.  Either bring to room temp and reheat in the microwave (mixing a couple of times) or add a splash of cream/milk and stir over medium heat in a pot. Serve with melted butter.

- Mustard Mash

Serving Mustard Mash

So that’s it! No fuss mashed potatoes taken to new heights of flavour. Here’s what I love to serve this mash with:

Hey, whilst you’re here why not check out my other recipes?

Easy Potato Sides

Alrighty let’s tuck into this mustard mashed potatoes shall we?!

- Mustard Mash

How to make Mustard Mash (Full Recipe & Video)

  • 2lb / 1kg White Potatoes
  • 1/2 cup / 125ml Cream or milk, or to preference
  • 4 tbsp Butter, at room temp
  • 1 tbsp Butter, melted
  • 2 tsp Dijon Mustard, or to taste
  • 2 tsp Wholegrain Mustard, or to taste
  • Salt & Black Pepper, to taste
  • Peel and dice your potatoes into small chunks. Pop in a pot of cold salted water and bring to a boil. Cook until knife tender (10-15mins). Drain, don’t rinse.
  • Mash with 4 tbsp butter until smooth. Stir in cream until desired texture, then add 1 tsp each of dijon/wholegrain mustard. If you want it more ‘mustardy’ stir through the 2nd two. Season to taste.
  • Transfer to a serving bowl and pour over your final tbsp of melted butter.

a) Seasoning – Bring out the best in this simple mashed potato by seasoning, seasoning more, then seasoning again. I’ll usually go for salted butter for this reason, but feel free to sub unsalted butter if that’s all you have. b) Wholegrain Mustard –  I do strongly recommend using the two different mustards as they both bring s little something different to the table. The wholegrain adds a nice texture to the mash, whilst the dijon adds that classic mustard flavour. c) Make Ahead – Feel free to make this ahead of time! Just leave off the final drizzle of butter and cover in the fridge. I usually bring to room temp before I microwave so it warms through more evenly. You can also add a splash of cream/milk and stir over medium heat in a suitably sized pot. d) Calories – based on using 1/2 cup heavy cream and unsalted butter. Divided by 5.

Nutrition Facts

Mustard Mash

Amount Per Serving

Calories 326 Calories from Fat 152

% Daily Value*

Fat 16.93g26%

Saturated Fat 10.335g52%

Polyunsaturated Fat 0.712g

Monounsaturated Fat 4.846g

Cholesterol 47mg16%

Sodium 129mg5%

Potassium 1021mg29%

Carbohydrates 39.14g13%

Fiber 4g16%

Sugar 3.48g4%

Protein 4.91g10%

Vitamin A 610IU12%

Vitamin C 23mg28%

Calcium 43mg4%

Iron 1.39mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Cooking Recipes

Raspberry Cranberry Jello Salad

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My sister made a Raspberry Cranberry Jello Salad for Thanksgiving that I thought would be perfect for Christmas because of the beautiful dark red or burgundy color.

After I received the recipe, I was also impressed with how easy it is to make.

It only takes 3 ingredients!

My sister put it in a circular mold that she had sprayed with cooking spray.

We still had a hard time having it slide out of the mold, so we slid a knife around the upper edge to loosen it from the mold and then let it sit in warm water for probably about 30 seconds.

I was nervous that it was too long in the water, but when we turned it upside down, it slid out perfectly.

Also make sure that you put it right on the plate where you want it before you tip it upside down as you will not be able to re position it.

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