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‘Classic’ Baked Asparagus and Cheese

Course Lunch
Cuisine British
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2
Author Davidstow Cheddar


  • 2 bunches Asparagus (about 20 spears, washed and trimmed)
  • 50 g Butter
  • 50 g Plain Flour
  • 450 ml Milk
  • 2 Egg Yolks
  • 1 teaspoon Smooth Mustard I used Maille honey mustard, the original recipe recommend English
  • 1 drizzle Worcester Sauce
  • Salt and Black Pepper to taste
  • 175 g Grated Cheddar I used Davidstow Cornish Crackler which is strong, so needed rather less cheese


  1. Pre heat the oven to 200c
  2. Place the asparagus spears in a microwaveable container, cover with boiling water from the kettle and zap in the microwave for 30 seconds.
  3. Drain and refresh in cold water
  4. Melt the butter in a small pan, add the flour and cook, stirring for a couple of minutes
  5. Gradually add in the milk, stirring continuously, till you have a smooth sauce about the consistency of double cream
  6. Simmer the sauce for a couple of minutes (this helps remove any floury taste)
  7. Remove the sauce from the heat, beat in the egg yolks, mustard and worcester sauce. Season to taste
  8. Place the asparagus spears in a buttered baking dish, cover with sauce and then top with grated cheese.
  9. Bake in the oven for about 10 minutes till the spears are tender
  10. If necessary finish under the grill so the top is golden brown