Recipe Background
If you don't love veggies, Yum-Yum Veggie Bake will definitely change your mind! How could you possibly not love the flavor combination of the tender asparagus that is melded together with a creamy, cheesy sauce and a crispy, buttery cracker crust?! You'll forget all about how nourishing the asparagus is because all you'll be able to focus on is the amazing, comforting flavors found within the bake! Eat Yum-Yum Veggie Bake and you're sure to become a vegetable fan!
If you don't love veggies, Yum-Yum Veggie Bake will definitely change your mind! How could you possibly not love the flavor combination of the tender asparagus that is melded together with a creamy, cheesy sauce and a crispy, buttery cracker crust?! You'll forget all about how nourishing the asparagus is because all you'll be able to focus on is the amazing, comforting flavors found within the bake! Eat Yum-Yum Veggie Bake and you're sure to become a vegetable fan!
Ingredients
- 6 strips bacon cut into 1-inch-thick pieces
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 cup white cheddar shredded, divided
- 1 cup Gruyère shredded, divided
- kosher salt to taste
- freshly ground black pepper to taste
- crushed red pepper flakes to taste
- 1 bunch fresh asparagus woody ends trimmed
- 1 cup buttery crackers crushed
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a large skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until they are crispy, about 10 minutes.
- Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate to drain.
- Reserve about 1/4 cup of the drippings in the skillet and drain the rest.
- Add the garlic to the drippings in the skillet and cook over medium heat until it is fragrant, about 1 minute.
- Add the flour to the garlic and cook, while stirring, until it is golden, about 2 minutes.
- Slowly pour the milk and the heavy cream into the garlic mixture, then whisk until it is smooth.
- Simmer the sauce mixture until it is thickened, about 5 minutes.
- Add 1/2 cup of the white cheddar and 1/2 cup of the Gruyère to the cream mixture and stir until they have melted.
- Add the bacon to the sauce mixture and stir to combine.
- Add the salt, the pepper, and the red pepper flakes to the sauce mixture and stir to combine.
- Evenly place the asparagus in the prepared baking dish.
- Evenly pour the sauce mixture over the asparagus, then evenly sprinkle with the remaining white cheddar, the remaining Gruyère, and the crushed crackers.
- Cover the baking dish with foil and bake until the asparagus are tender, about 20 minutes.
- Discard the foil and bake the asparagus mixture again until the cheese is melted, about 10 minutes.
- Serve.
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