Description
A creamy, cheesy asparagus casserole topped with crispy breadcrumbs for the perfect side dish or vegetarian main course. This comforting bake highlights fresh asparagus in a rich cheese sauce.
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
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 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 cup grated Parmesan cheese
- 1 tsp dried 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 pot of salted water to boil. Add asparagus and cook for 2 minutes. Drain and immediately plunge into ice water. Drain again and pat dry.
- 3. Make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and broth until smooth.
- 4. Cook sauce: Bring to a simmer, stirring constantly until thickened (about 5 minutes). Stir in Dijon mustard, garlic powder, nutmeg, salt, and pepper.
- 5. Add cheeses: Remove from heat and stir in cheddar and Parmesan cheeses until melted.
- 6. Combine: Gently fold in blanched asparagus and transfer mixture to prepared baking dish.
- 7. Make topping: Mix breadcrumbs, melted butter, Parmesan, and parsley. Sprinkle evenly over casserole.
- 8. Bake: 25-30 minutes until bubbly and topping is golden brown. Let rest 5 minutes before serving.
Notes
For a crispy topping, broil for the last 2-3 minutes. Substitute gluten-free flour and breadcrumbs if needed. Leftovers reheat well at 350°F for 15 minutes.