Asparagus with Cheese Sauce

Asparagus cheese sauce

When I was young, my Dad had a beautiful asparagus patch, so all spring we feasted on asparagus with cheese sauce – umm, Velveeta cheese sauce. It was delicious – and as you probably know, the processed cheese has superior melting ability to coat each stalk of the green spring vegetable (making it very kid-friendly!) However, I rarely have the bright yellow package of “cheese food” in my house, yet I still wanted a thick, creamy sauce that would coat every piece of asparagus with cheesy goodness – and entice my kids. So I adapted a super easy light Hollandaise sauce and threw in real Cheddar cheese at the end.

The results were a cut way above the sauce from our friends at Kraft. The tanginess of the vinegar contrasted deliciously with the creaminess of the egg yolks and the cheese – and it beautifully coated the tender crisp green vegetable. Classic Hollandaise sauce contains 4 egg yolks and a whole stick of butter. Instead, this brilliant recipe contains protein-rich Greek yogurt to replace the butter and 3 egg yolks (which add 1.5 gm protein and only about 27 calories to each generous 1/4 cup serving.) And did I mention it’s the easiest Hollandaise you’ll ever whip up?


Asparagus with Cheese Sauce

Move over Velveeta, here’s a healthier version of cheese sauce for your asparagus. This is essentially a light version of hollandaise sauce – easy to make!

  • Author: by Deanna Segrave-Daly, RD


  • 1 pound asparagus, washed, trimmed
  • 3/4 cup plain fat-free Greek yogurt (I used Chobani)
  • 1/2 teaspoon rice wine vinegar
  • 3 large egg yolks
  • 1/2 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • freshly ground black pepper
  • 1/2 cup sharp Cheddar cheese
  • Cooked, chopped bacon for serving


  1. Place about 15-20 stalks of asparagus on a glass plate and drizzle with about 1/4 cup water. Cover with wax paper or microwave-safe plate-topper and microwave about 1 minute on full power; turn spears and microwave for another minute until tender crisp. Repeat with remaining asparagus and keep asparagus warm – or at room temperature.
  2. Whisk yogurt, rice wine vinegar, egg yolks, mustard, salt, pepper together in top pan of double boiler or heat-proof bowl. Place pan/bowl over simmering water. Cook over simmering water, stirring constantly, until sauce is thick enough to coat back of spoon, about 6 to 8 minutes. Stir in cheese until melted and serve immediately over asparagus, topping with bacon if desired.

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Asparagus with cheese sauce
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We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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