Asparagus With Cheese Sauce and Bacon

Asparagus, cheese, bacon and a poached egg

 LauriPatterson/Getty Images 

  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 6 Portions (6 Servings)
Nutritional Guidelines (per serving)
357 Calories
24g Fat
21g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Portions (6 Servings)
Amount per serving
Calories 357
% Daily Value*
Total Fat 24g 30%
Saturated Fat 13g 64%
Cholesterol 65mg 22%
Sodium 590mg 26%
Total Carbohydrate 21g 7%
Dietary Fiber 4g 13%
Protein 17g
Calcium 458mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple combination of asparagus, cheese, and bacon makes a tasty side dish that will go with just about any main dish. Or use it as a building block for a fabulous brunch egg dish. Arrange the cooked asparagus over a thick slice of buttered toasted bread, top the asparagus with the cooked bacon, and then with a poached egg. Spoon cheese sauce over the egg and season with salt and pepper.


  • 6 strips of bacon
  • 1 1/2 pounds fresh asparagus (tough ends trimmed)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1 cup shredded American or mild Cheddar cheese

Steps to Make It

  1. Cut each strip of bacon crosswise into three pieces. Fry or bake the bacon until crisp. Drain the bacon on paper towels and set aside.

  2. Put a steaming basket in a medium saucepan with one to two inches of water. Bring to a boil. Add the trimmed asparagus to the basket, cover the pan, and steam for about 5 to 6 minutes, just until the asparagus is crisp-tender.

  3. Melt the butter in a saucepan; add the flour and stir until the roux is well blended and smooth. Continue to cook for 2 minutes, stirring constantly. Gradually add the milk to the roux. Cook until thickened while stirring constantly. 

  4. Add the salt and cheese to the thickened sauce; continue to cook until cheese is melted and the sauce is smooth.

  5. Pour the sauce over hot drained asparagus and top with the bacon pieces.