20-Minute Microwave Asparagus
Fresh asparagus steamed in the microwave and topped with a quick, creamy cheddar cheese sauce made by whisking together butter, flour, warm milk, and shredded cheese. This is an easy weeknight side dish that comes together in under 15 minutes with minimal cleanup. The tender asparagus contrasts nicely with the rich, savory cheese sauce. Serve alongside roasted chicken, grilled fish, or steak for a simple dinner.
Ingredients
- 1 pound fresh asparagus, tender
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk, warm
- 1 cup cheddar cheese, shredded
- salt, to taste
Instructions
- 1
Heat butter in a microwave-safe glass bowl on high for 50 seconds until melted.
- 2
Whisk in flour until combined, then add warm milk.
- 3
Stir in shredded cheddar cheese.
- 4
Microwave on high for 2 minutes, whisking thoroughly every 30 seconds until smooth.
- 5
Season sauce to taste with salt and set aside.
- 6
Bend asparagus spears until they break naturally at the tender point; discard woody ends.
- 7
Arrange asparagus in a microwave-safe covered dish with half the spears pointing one direction and half pointing the other.
- 8
Add water to the dish, cover, and microwave on high for 6-7 minutes, turning the dish every 2 minutes.
- 9
Check asparagus for doneness; cook longer if needed.
- 10
Reheat cheese sauce for 1 minute on high if necessary.
- 11
Pour sauce over asparagus and serve.
Tips
Bend asparagus to find the natural breaking point where tender spear meets woody stem; discard ends for best texture.
Whisk the cheese sauce frequently to prevent lumps and ensure even melting of cheese.
Arrange asparagus spears in opposite directions so they cook evenly and allow water to circulate.
Good to Know
Refrigerate covered for up to 3 days. Reheat asparagus and sauce separately in microwave.
Make cheese sauce up to 1 day ahead; refrigerate covered. Prepare asparagus but do not cook until ready to serve.
Serve immediately while asparagus is hot and cheese sauce is warm.
Common Mistakes
Do not skip whisking the sauce every 30 seconds to avoid lumpy texture.
Do not overcook asparagus to avoid mushy, limp spears; start checking at 6 minutes.
Do not use cold milk to avoid temperature shock when adding to butter and flour roux.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this sauce on the stovetop instead?
Yes. Melt butter in a saucepan, whisk in flour to form a paste, gradually add warm milk while stirring, then add cheese and stir until smooth. Cook over medium heat for 2-3 minutes until thickened.
What if my cheese sauce is lumpy?
Strain the sauce through a fine-mesh sieve to remove lumps, or use an immersion blender to puree it smooth. Prevent lumps by whisking constantly and adding cheese off heat.
How long can I keep leftover asparagus with cheese sauce?
Store refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave or stovetop, adding a splash of milk to the sauce if it thickens too much.