Description

A creamy, cheesy asparagus casserole with a crispy breadcrumb topping that makes the perfect side dish for any meal. This comforting dish combines tender asparagus with a rich cheese sauce for a decadent yet easy-to-make recipe.

Ingredients

Scale

For the Crust:

For the casserole:
1.5 lbs fresh asparagus, trimmed and cut into 2-inch pieces
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1.5 cups whole milk
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
For the topping:
1/2 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley

Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Blanch asparagus in boiling water for 2 minutes, then drain and plunge into ice water. Drain well and arrange in prepared baking dish.
3. In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute.
4. Gradually whisk in milk until smooth. Cook, stirring constantly, until sauce thickens (about 3-4 minutes).
5. Remove from heat and stir in cheddar cheese, 1/2 cup Parmesan, garlic powder, onion powder, salt, and pepper until cheeses melt.
6. Pour cheese sauce evenly over asparagus in baking dish.
7. In a small bowl, mix panko, melted butter, 1/4 cup Parmesan, and parsley. Sprinkle over casserole.
8. Bake for 20-25 minutes until bubbly and topping is golden brown.
9. Let stand 5 minutes before serving.

Notes

For a lighter version, substitute half-and-half for whole milk. Can be prepared up to the baking step 1 day ahead – cover and refrigerate, then bake as directed (may need 5 extra minutes). Leftovers reheat well in a 350°F oven for 10-15 minutes.