Description
A creamy, cheesy asparagus casserole with a crispy breadcrumb topping. Perfect as a side dish or vegetarian main course.
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 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- For the topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon paprika
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 2-quart 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, cooking for 1 minute.
- 4. Gradually whisk in milk until smooth. Cook until thickened (about 3-4 minutes).
- 5. Remove from heat. Stir in cheddar, Parmesan, garlic powder, onion powder, salt, and pepper.
- 6. Fold in asparagus and transfer to prepared baking dish.
- 7. Combine topping ingredients and sprinkle evenly over casserole.
- 8. Bake for 20-25 minutes until bubbly and golden brown.
- 9. Let rest 5 minutes before serving.
Notes
For extra crispiness, broil the topping for 1-2 minutes at the end. Can substitute half the asparagus with broccoli florets for variation.