This super simple side dish is just a few pantry staples! Salt and pepper roasted asparagus topped with creamy gruyere and swiss. Broiled till bubbly perfection.
Asparagus is always a favorite in my household. Asparagus is one of those no-fuss ingredients that really elevate a dinner. This dish always seems super fancy while it’s super simple and quick to make all you need is three pantry staples, one pan, and a handful of cheese!
Asparagus, swiss, and gruyere work great together. They are all three a natural pairing. I use the combination quite often in pasta, quiches, and omelets. Asparagus is the star here so it needs to be cooked right whether you have jumbo or thin spears a nice bite and texture makes asparagus stand out. Tender but with a bite is the goal here, but no pressure.
This dish is truly a treat. Try it out with your next Italian-themed night or your next steak dinner like I did. Check out my tips and tricks below for the best cheesy gruyere and swiss asparagus. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CHEESY GRUYERE AND SWISS ASPARAGUS
cook to size: asparagus comes in various sizes especially when it’s not in season. the large plump asparagus will cook a lot longer than the slimmer ones. so cook according to the size of a single spear, not for the entire bunch. shorten the cooking time on those slimmer ones. it’s okay to nip one from the pan for testing purposes.
cook it ahead: asparagus cooks quick and it’s really simple. i like to do mines two ways i either have everything on the pan ready to pop into the oven once I’m ready or i do the initial roasting removing the asparagus from the pan and reheat it during the final broil with the cheese. i only do the second option if i need the oven space or the oven temps aren’t lining up.
keep it simple: gruyere and swiss are some powerful cheeses. they complement each other very well and it doesn’t overwhelm the asparagus. its good to stand on its own. when you start adding more flavors into the mix it’s easy to derail something simple like this. if it’s too rich for you cut it with some more acid like lemon juice or white wine vinegar.
remove the ends: the ends of the asparagus can be woody and tough. so make sure to remove them prior to cooking. one trick i like to use since the asparagus comes in two rubber bands. i like to position the bottom rubber band right where i want to cut and i slice right above that so the rubber band keeps everything contained. also, don’t cut the tops off the asparagus.
SIMILAR INGREDIENTS TO:
- EDAMAME GRAPEFRUIT SALAD
- BACON WRAPPED GREEN BEANS W/ SMOKY CHERRY GLAZE
- ROASTED GARLIC AND CALABRIAN CHILI FINGERLING POTATOES
ENJOY THIS RECIPE WITH: