Description
This Cheesy Asparagus Casserole is a creamy and comforting side dish featuring fresh asparagus smothered in a rich cheddar and Parmesan cheese sauce, topped with crispy panko breadcrumbs. Perfect for spring or any occasion where you want a flavorful vegetable side that’s both satisfying and easy to prepare.
Ingredients
Scale
Vegetables
- 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy
- 2 tablespoons butter
- 1 cup whole milk
- ½ cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Pantry
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat and prepare baking dish. Preheat your 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, then add the asparagus pieces. Blanch them for 2–3 minutes until they turn bright green and become slightly tender. Immediately transfer the asparagus to an ice bath to halt the cooking process, then drain well and pat dry to remove excess moisture.
- Sauté onions and garlic. In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Make the cheese sauce. Stir in the flour and cook for 1 minute to eliminate the raw flavor. Gradually whisk in the whole milk and heavy cream, continuing to whisk constantly to avoid lumps. Cook the mixture for 3–5 minutes, or until it thickens into a creamy sauce. Remove from heat and stir in the shredded cheddar cheese, grated Parmesan, salt, black pepper, and paprika until all the cheese has melted and the sauce is smooth.
- Combine asparagus with sauce and prepare topping. Gently mix the blanched asparagus with the cheese sauce until well-coated. Pour this mixture into the prepared baking dish. In a small bowl, toss the panko breadcrumbs with olive oil to evenly coat them, then sprinkle this mixture over the top of the casserole.
- Bake the casserole. Place the dish in the preheated oven and bake for 20–25 minutes until the casserole is bubbly and the breadcrumb topping turns golden brown and crispy.
- Rest and serve. Remove the casserole from the oven and let it sit for 5 minutes before serving to allow the sauce to set slightly for easier portioning.
Notes
- This casserole can be prepared ahead of time and stored in the refrigerator before baking to save time on the day of serving.
- For a heartier meal, add cooked bacon or ham to the cheese sauce mixture before baking.
