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Asparagus with Cheese Sauce

Asparagus with 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?

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Asparagus cheese sauce

Asparagus with Cheese Sauce

  • Author: by Deanna Segrave-Daly, RD


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!


  • 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.
Asparagus with cheese sauce

What is your favorite way to eat asparagus?

Tara | Treble in the Kitchen

Sunday 21st of May 2017

My husband would LOVE this dish. He is a total cheese lover :)

Serena Ball

Tuesday 23rd of May 2017

Yup copy-cat Velveeta cheese sauce tends to go over big with husbands and kids! (:


Friday 19th of May 2017

Velveeta cheese!! What a throwback. I ate tons of that stuff growing up. The delicious sauce looks waaay better.

Serena Ball

Sunday 21st of May 2017

Yup. Velveeta was the thing! You won't believe how easy this sauce is Mona.

Meal Makeover Mom Janice

Wednesday 13th of April 2016

OOOh, love the look of this sauce. Will try it soon. :)

Serena Ball

Wednesday 13th of April 2016

Thanks Janice. Wondering if you grew up on Velveeta too? (: #childhoodfoodmemories

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