Description
This Cheesy Asparagus Casserole is a creamy, savory side dish perfect for spring or any time fresh asparagus is in season. Fresh asparagus is blanched and then baked in a rich cheddar and Parmesan cheese sauce, topped with crispy panko breadcrumbs for a delightful contrast in textures. It’s easy to prepare, packed with flavor, and pairs well with a variety of main courses.
Ingredients
Scale
Vegetables
- 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy & Fats
- 2 tablespoons butter
- 1 cup whole milk
- ½ cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
Pantry
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup panko breadcrumbs
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Blanch the asparagus: Bring a large pot of water to a boil and blanch the asparagus pieces for 2–3 minutes until they turn bright green and become slightly tender. Immediately transfer them to an ice bath to stop further cooking, then drain well and pat dry to avoid sogginess.
- Sauté aromatics: In a saucepan over medium heat, melt the butter and add the finely chopped onion. Sauté until the onion becomes soft and translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the cheese sauce: Stir in the all-purpose flour to the sautéed onions and garlic, cooking it for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, cooking and whisking constantly until the sauce thickens, about 3 to 5 minutes. Mix in the shredded cheddar cheese, grated Parmesan cheese, salt, black pepper, and paprika until all the cheese melts smoothly into the sauce.
- Combine and assemble: Toss the blanched asparagus with the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish, spreading it out evenly.
- Add topping and bake: In a small bowl, toss the panko breadcrumbs with olive oil to coat. Sprinkle this evenly over the asparagus mixture in the baking dish. Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
- Rest before serving: Remove the casserole from the oven and let it sit for 5 minutes. This resting time allows the casserole to set slightly for easier serving and enhances the flavors.
Notes
- You can prepare this casserole ahead of time, refrigerate it before baking, and then bake when ready to serve.
- For a heartier dish, add cooked bacon or diced ham to the cheese sauce before baking.
- Make sure to pat the asparagus dry after blanching to prevent an overly watery casserole.
- The dish can be customized with other cheeses such as Gruyère or mozzarella for different flavor profiles.
