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Cooked asparagus with cheese and panko in cast iron skillet.
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5 from 1 vote

Asparagus with Cheese

Asparagus with Cheese is an easy vegetable side dish made with tender asparagus, Gruyère cheese, garlic, and toasted panko breadcrumbs. It’s perfect for weeknight dinners, holiday side dishes, and family-style meals. The asparagus stays tender while the melted cheese and crisp panko add rich flavor and texture.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 189kcal
Author: Jami Powell

Equipment

  • Oven-safe skillet
  • Small skillet
  • Measuring Spoons
  • Spatula
  • Foil

Ingredients

  • 1 bunch asparagus (approximately 20-25 spears, trimmed)
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ cup Gruyere cheese shredded
  • 2 tablespoons toasted panko
  • 1 tablespoon butter
  • salt to taste
  • pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C). Trim the asparagus ends.
  • Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the asparagus to the skillet, season with salt and pepper, and cook for about 5-7 minutes until the asparagus is slightly tender. Add the minced garlic during the last 1-2 minutes of cooking to prevent burning.
  • Sprinkle the shredded gruyere cheese evenly over the asparagus in the oven-safe skillet. Cover the skillet with foil if needed to prevent the cheese from over-browning.
  • Place the skillet in the preheated oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
  • While the asparagus is baking, melt 1 tablespoon of butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 3-5 minutes.
  • Remove the skillet from the oven and sprinkle the toasted panko over the top. Serve immediately.

Notes

Cooking Notes
Cooking the asparagus briefly in the skillet before baking helps it stay tender without becoming mushy. Toasting the panko separately keeps the topping crisp once added over the melted cheese.
Tips for Best Results:
  • Trim the woody asparagus ends before cooking for the best texture.
  • Add the garlic near the end of skillet cooking to prevent burning.
  • Cover loosely with foil if the cheese begins browning too quickly.
  • Sprinkle the toasted panko just before serving so it stays crisp.
How to Know It’s Ready:
The asparagus should feel tender when pierced, while the cheese looks melted and bubbly across the top.

Nutrition

Calories: 189kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 196mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg
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