Description

Creamed Asparagus is a classic side dish made with tender asparagus spears bathed in a velvety cream sauce, delicately seasoned and often enhanced with Parmesan cheese or herbs. It’s elegant yet easy to make, pairing beautifully with everything from roasted meats to light grains.

Ingredients

Scale

1 lb (450 g) fresh asparagus, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup (240 ml) milk (whole or 2%)
¼ teaspoon salt
¼ teaspoon white or black pepper
Pinch of nutmeg (optional)
¼ cup grated Parmesan cheese (optional)
Optional garnish: chopped parsley, lemon zest, or toasted breadcrumbs

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Instructions

Prep Asparagus: Trim woody ends and cut asparagus into 2-inch pieces.
Blanch Asparagus: Boil salted water in a saucepan. Add asparagus and cook for 2–3 minutes until bright green and tender-crisp. Drain and set aside.
Make the Roux: In a separate saucepan over medium heat, melt butter. Add flour and whisk for 1–2 minutes to form a smooth roux.
Add Milk: Slowly whisk in milk, stirring constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon (about 5 minutes).
Season: Stir in salt, pepper, and nutmeg if using.
Combine: Gently fold in the cooked asparagus and Parmesan, if using. Warm through for 1–2 minutes.
Serve: Garnish with fresh herbs, lemon zest, or breadcrumbs as desired. Serve warm as a side dish.

Notes

For a richer sauce, use half-and-half or cream instead of milk.

To make it vegan: use plant-based milk, vegan butter, and nutritional yeast instead of cheese.

Roasted asparagus can replace blanched for deeper flavor.

Add garlic or shallots to the roux for aromatic depth.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American, European