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:
- 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 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 tsp paprika
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Blanch asparagus in boiling water for 2 minutes, then transfer to ice water. Drain and pat dry.
- Melt butter in saucepan over medium heat. Whisk in flour to create a roux, cooking for 1 minute.
- Gradually whisk in milk and cream until smooth. Bring to a simmer, stirring constantly.
- Add Dijon mustard, garlic powder, nutmeg, and 1/2 tsp salt. Cook until thickened (about 3 minutes).
- Remove from heat and stir in cheddar and Parmesan cheeses until melted.
- Arrange asparagus in baking dish and pour cheese sauce evenly over top.
- Combine topping ingredients and sprinkle over casserole.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let rest 5 minutes before serving.
Notes
For extra crispiness, broil the topping for 1-2 minutes at the end. Can substitute Gruyère for cheddar if preferred. Leftovers keep refrigerated for 3 days.