Asparagus, Mushroom and Tomato Bake With Seasoned Cheese Sauce

Recipe by Summerwine
READY IN: 40mins




  • Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup).
  • Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them.
  • Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point.
  • Bake the mushrooms and asparagus in the oven for about 15-20 minutes.
  • Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes.
  • Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness.
  • For the sauce:
  • Pour the milk into a medium sized saucepan.
  • Make an ‘ornament’ with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your ‘ornament’ to the milk in the saucepan.
  • Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step.
  • In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly.
  • Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added.
  • For a stronger flavor in your sauce you can add the onion from the milk mixture at this point.
  • Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn’t burn on the bottom.
  • Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat.
  • Stir in the cream (if using) to give a silky texture to the sauce. You don’t have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further.
  • Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing.
  • Drizzle the Cheese Sauce over top of the baked vegetables and serve.


“Low carb and oh so good! Inspired by Gary Rhodes cheese sauce which I made in one of his recipes. The seasoning in the cheese sauce gives this dish a very unique flavor. This is a wonderful spring dish. If you are an asparagus lover as myself I hope you give it a try.”