Roasted Asparagus With Garlic Bechamel Sauce Recipe

Name: Roasted Asparagus With Garlic Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROASTED ASPARAGUS:; 2 bunches Fresh Asparagus; 1 Tablespoon Olive Oil; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Black Pepper; FOR THE SAUCE:; 3 Tablespoons Unsalted Butter; 4 cloves Fresh Garlic, Minced Or Grated; 1/4 cups Yellow Onion, Minced Or Grated; 3 Tablespoons All-purpose Flour; 2 cups Heavy Cream; 1/4 cups Milk (optional); 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1/3 cups Grated Parmesan Cheese, For Topping

Servings: persons

FOR THE ROASTED ASPARAGUS:
2 bunches Fresh Asparagus
1 Tablespoon Olive Oil
1/2 teaspoons Kosher Salt
1/4 teaspoons Black Pepper
FOR THE SAUCE:
3 Tablespoons Unsalted Butter
4 cloves Fresh Garlic, Minced Or Grated
1/4 cups Yellow Onion, Minced Or Grated
3 Tablespoons All-purpose Flour
2 cups Heavy Cream
1/4 cups Milk (optional)
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1/3 cups Grated Parmesan Cheese, For Topping

1
Preheat oven to 400u00b0F. Line a baking sheet with aluminum foil. Hold a bunch of asparagus in your hands and bend it to see where it begins to break. Chop the bunch at the breaking point an discard the shorter, end portion. Repeat with remaining bunch.
2
Lay the asparagus out in an even layer on the baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, or until asparagus is tender to your liking.
3
Meanwhile, make the sauce. In a medium saucepan over medium heat, melt the butter. Add the garlic and onions and saute until fragrant and translucent, about 2 minutes. Whisk in the flour until free of lumps. Let cook for about 2 minutes until roux turns a light blonde color, whisking continuously.
4
Whisk in the heavy cream, making sure it is free of lumps. Cover and let simmer for 10 minutes or until thickened. Do not boil. Stir in the salt and pepper. Do not undersalt, or your sauce will be lacking in flavor. Make sure you taste test! If your sauce is thicker than you'd like, add in a bit of the milk, 2 tablespoons at a time.
5
Plate the roasted asparagus and pour sauce over top. If you have extra sauce, keep it on the side and add more to individual servings if desired. Serve immediately with Parmesan cheese for topping.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE ROASTED ASPARAGUS:, 2 bunches Fresh Asparagus, 1 Tablespoon Olive Oil, 1/2 teaspoons Kosher Salt, and more.

Yes, Roasted Asparagus With Garlic Bechamel Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Asparagus With Garlic Bechamel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions