Cheesy Asparagus Casserole
# **Cheesy Asparagus Casserole: A Creamy, Comforting Side Dish**
Looking for the perfect **cheesy asparagus casserole** that’s both elegant and easy? This creamy, comforting side dish is ideal for holidays or weeknight dinners. Made with fresh asparagus, melty cheese, and a buttery cracker topping, it’s a crowd-pleaser that pairs beautifully with roasted meats or seafood.
I first tried this casserole at a family potluck and immediately knew I had to recreate it. After perfecting the recipe (and learning the hard way not to overdo the cheese), it became a staple in my kitchen. Best of all, it’s **make-ahead friendly** and versatile—swap cheeses or add bacon for extra indulgence.
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## **Why You’ll Love This Cheesy Asparagus Casserole**
This dish isn’t just about the cheese (though that’s a major perk). Here’s why it’s a must-try:
– **Simple ingredients** – Fresh asparagus, pantry staples, and plenty of cheese.
– **Easy prep** – Assemble ahead and bake when ready.
– **Crowd favorite** – Even veggie skeptics will love the creamy, savory flavors.
– **Customizable** – Try Gruyère instead of cheddar or add crispy bacon for extra richness.
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## **How to Make Cheesy Asparagus Casserole**
This **easy asparagus casserole** comes together in just a few steps:
1. **Prep the asparagus** – Trim tough ends and blanch for 2 minutes to keep them crisp-tender.
2. **Make the cheese sauce** – Create a roux with butter, flour, and milk, then stir in shredded cheese.
3. **Layer & bake** – Arrange asparagus in a dish, pour sauce over, and top with buttery crackers.
4. **Broil (optional)** – For extra crispiness, broil for 1–2 minutes at the end.
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### **Recipe Tips for the Best Results**
Follow these tricks for a **perfect asparagus casserole** every time:
– Use **fresh asparagus** (not frozen) for the best texture.
– Blanch the asparagus to preserve its vibrant green color.
– Swap heavy cream with half-and-half for a lighter version.
– Let it rest for 5 minutes after baking so the sauce thickens.
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## **What to Serve with Cheesy Asparagus Casserole**
This **creamy asparagus casserole** pairs well with:
– **Lemon garlic salmon** ([recipe here](https://exorecipes.com/lemon-garlic-salmon))
– **Herb-roasted chicken**
– **Crusty bread** or a **fresh salad**
For holiday meals, serve alongside **mashed potatoes** or a **classic green bean casserole** ([recipe here](https://www.foodnetwork.com/recipes/food-network-kitchen/classic-green-bean-casserole-recipe-2011656)).
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## **Frequently Asked Questions (FAQs)**
### **Can I use frozen asparagus?**
Fresh is best, but if using frozen, thaw and pat dry to avoid excess moisture.
### **What cheese works best?**
Sharp cheddar adds depth, but Monterey Jack or Gruyère are great alternatives.
### **Can I make this gluten-free?**
Yes! Use gluten-free flour and crackers.
### **How do I store leftovers?**
Refrigerate for up to 3 days; reheat in the oven for best texture.
### **Can I add protein?**
Absolutely! Diced ham or cooked bacon would be delicious.
### **What’s the best way to trim asparagus?**
Hold one spear and bend—it’ll snap at the natural breaking point.
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## **Final Thoughts**
This **cheesy asparagus casserole** is the ultimate comfort food—creamy, flavorful, and easy to make. Whether for a holiday feast or a simple weeknight meal, it’s a guaranteed hit. Try it today and watch it disappear faster than you can say, *“More cheese, please!”* 🧀✨
Cheesy Asparagus Casserole
Description
A creamy, cheesy asparagus casserole with a crispy breadcrumb topping that makes the perfect side dish for any meal. This comforting bake combines tender asparagus with a rich cheese sauce for ultimate indulgence.
Ingredients
For the Crust:
- For the casserole:
- 1.5 lbs fresh asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.5 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- For the topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated parmesan cheese
- 1/4 tsp paprika
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
- 2. Blanch asparagus: Bring a pot of salted water to boil. Add asparagus and cook for 2 minutes. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.
- 3. Make cheese sauce: In a saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened (about 3-4 minutes).
- 4. Remove from heat and stir in cheddar, 1/2 cup parmesan, garlic powder, onion powder, pepper, and salt until cheeses are melted.
- 5. Combine asparagus with cheese sauce and transfer to prepared baking dish.
- 6. Make topping: Mix breadcrumbs, 2 tbsp melted butter, 1/4 cup parmesan, and paprika. Sprinkle evenly over casserole.
- 7. Bake uncovered for 20-25 minutes until bubbly and topping is golden brown.
- 8. Let stand 5 minutes before serving.
Notes
For a lighter version, substitute half-and-half for milk. Can be prepared up to the baking step 1 day ahead – cover and refrigerate, then add 5-10 minutes to baking time. Leftovers reheat well in a 350°F oven for 15 minutes.
