Description
A creamy, cheesy asparagus casserole with a crispy breadcrumb topping. Perfect as a side dish for holidays or weeknight dinners.
Ingredients
Scale
For the Crust:
- For the casserole:
- 2 lbs fresh asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 tsp paprika
- 2 tbsp chopped fresh 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 transfer to ice water. Drain and pat dry.
- 3. Melt butter in saucepan over medium heat. Whisk in flour to create a roux (cook 1 minute).
- 4. Gradually whisk in milk and cream until smooth. Cook until thickened (about 5 minutes).
- 5. Stir in garlic powder, onion powder, salt, pepper, cheddar, and Parmesan until cheeses melt.
- 6. Arrange asparagus in baking dish. Pour cheese sauce evenly over top.
- 7. Combine topping ingredients in bowl. Sprinkle evenly over casserole.
- 8. Bake 25-30 minutes until bubbly and golden brown. Let rest 5 minutes before serving.
Notes
For crispier topping, broil for last 2-3 minutes. Can substitute Gruyère for cheddar. Leftovers keep refrigerated for 3 days.