Yum-Yum Veggie Bake

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Grease a 9x13-inch baking dish.

Step 3 -In a large skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until they are crispy, about 10 minutes.

Step 4 -Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate to drain.

Step 5 -Reserve about 1/4 cup of the drippings in the skillet and drain the rest.

Step 6 -Add the garlic to the drippings in the skillet and cook over medium heat until it is fragrant, about 1 minute.

Step 7 -Add the flour to the garlic and cook, while stirring, until it is golden, about 2 minutes.

Step 8 -Slowly pour the milk and the heavy cream into the garlic mixture, then whisk until it is smooth.

Step 9 -Simmer the sauce mixture until it is thickened, about 5 minutes.

Step 10 -Add 1/2 cup of the white cheddar and 1/2 cup of the Gruyère to the cream mixture and stir until they have melted.

Step 11 -Add the bacon to the sauce mixture and stir to combine.

Step 12 -Add the salt, the pepper, and the red pepper flakes to the sauce mixture and stir to combine.

Step 13 -Evenly place the asparagus in the prepared baking dish.

Step 14 -Evenly pour the sauce mixture over the asparagus, then evenly sprinkle with the remaining white cheddar, the remaining Gruyère, and the crushed crackers.

Step 15 -Cover the baking dish with foil and bake until the asparagus are tender, about 20 minutes.

Step 16 -Discard the foil and bake the asparagus mixture again until the cheese is melted, about 10 minutes.

Step 17 -Serve.