Baked Asparagus with Swiss Gruyere is so delicious and is beautiful for the simplicity and ease of being able to prepare it ahead of time. The nutty flavor of Swiss Gruyere cheese seems to compliment the flavor of the roasted asparagus. Prepare in the morning and pop into the oven at night. It is fresh, flavorful, and beautiful! My family loves this Baked Asparagus with Swiss Gruyere dish served with a whole Roast Chicken
and Mushroom Risotto with Fresh Thyme
Did you know that Gruyere cheese has been produced since at least 1115 in the region surrounding the small town of Gruyère, it is still made today in the village cheese factories according to the traditional recipe. This is a cheese so good that countries went to battle over it! Cheese makers in France and Switzerland went to battle for three years over which country made the best Gruyere cheese.
Baked Asparagus with Swiss Gruyere Recipe
1 bunch asparagus spears, tough ends cut off*
Extra-virgin olive oil
1/2 cup grated Swiss Gruyere cheese
Coarse salt or sea salt and freshly-ground black pepper
2 chopped red chile peppers (such as Serrano or jalapeno chile peppers)
* Select bright green asparagus with closed, compact, and firm tips. Also look for cut ends that are not dry. Select asparagus stalks that are about the same thickness so cooking will be uniform. Thickness does not influence quality. If the tips are slightly wilted, freshen them up by soaking them in cold water.
Preheat oven to 375 degrees F. Line a baking sheet with non-stick aluminum foil or parchment paper. If using a baking dish, butter or oil the inside of the dish.
Wash the asparagus and snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer on the prepared baking sheet or in the prepared baking dish.
Sprinkle the asparagus with salt and pepper and then drizzle olive oil over the top. Top with the grated cheese and chopped red chile peppers.
Bake the asparagus in the oven until tender, approximately 10 to 12 minutes, depending on the thickness of the asparagus spears and until the desired tenderness. Asparagus is best when it turns bright green and is still a bit crunchy. Remove from oven and serve.
Makes 4 servings.