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

Scale

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.