Description

A creamy, cheesy asparagus casserole with a crispy breadcrumb topping that makes the perfect side dish for holidays or weeknight dinners. Fresh asparagus is smothered in a rich cheese sauce and baked to golden perfection.

Ingredients

Scale

For the Crust:

For the casserole base:
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
For the cheese mixture:
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: Bring a large pot of salted water to boil. Add asparagus and cook for 2 minutes. Drain and immediately plunge into ice water to stop cooking. Drain well and pat dry.
3. Make the sauce: In a saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth.
4. Cook sauce: Continue whisking until thickened (about 5 minutes). Stir in garlic powder, onion powder, salt, and pepper.
5. Add cheeses: Remove from heat and stir in cheddar and parmesan until melted and smooth.
6. Assemble: Arrange blanched asparagus in prepared dish. Pour cheese sauce evenly over top.
7. Make topping: Combine panko, melted butter, and paprika. Sprinkle over casserole.
8. Bake: 25-30 minutes until bubbly and topping is golden. Let rest 5 minutes before serving. Garnish with fresh parsley.

Notes

For a lighter version, substitute half-and-half for the heavy cream. Can be assembled 1 day ahead – cover and refrigerate, then add topping just before baking. Leftovers reheat well in a 350°F oven for 15 minutes.