Description
This Cheesy Asparagus Casserole is the ultimate side dish featuring tender asparagus smothered in a rich, creamy cheese sauce and topped with a crunchy golden breadcrumb crust. Perfect as a comforting addition to any meal or holiday spread, this casserole blends sharp cheddar and Parmesan for a flavorful, cheesy experience everyone will love.
Ingredients
Scale
Vegetables
- 2 pounds fresh asparagus (trimmed and cut into 2-inch pieces)
- 1 small yellow onion (finely chopped)
- 2 garlic cloves (minced)
- chopped parsley (for garnish)
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat Oven and Blanch Asparagus: Preheat the oven to 375°F. Bring a pot of water to a boil and blanch the asparagus pieces for 2–3 minutes until just tender. Immediately transfer them to an ice bath to halt cooking, then drain and set aside.
- Prepare Cheese Sauce Base: In a saucepan over medium heat, melt the butter. Add the finely chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make Roux and Add Dairy: Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and heavy cream, ensuring a smooth mixture. Add Dijon mustard, salt, black pepper, and optional crushed red pepper flakes. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3–4 minutes.
- Add Cheese to Sauce: Remove the saucepan from heat and stir in shredded sharp cheddar and grated Parmesan cheeses until melted and smooth, creating a rich cheese sauce.
- Combine Asparagus with Cheese Sauce: Fold the blanched asparagus gently into the cheese sauce, ensuring all pieces are well coated.
- Assemble Casserole: Pour the asparagus and cheese mixture into a greased 9×13-inch baking dish, spreading evenly.
- Prepare Topping: In a small bowl, toss the panko breadcrumbs with olive oil to coat. Sprinkle this mixture evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes until the top is golden brown and bubbling.
- Garnish and Serve: Remove from oven and garnish with chopped parsley before serving warm.
Notes
- For a heartier variation, add cooked diced ham or shredded chicken to the casserole before baking.
- You can substitute the cheddar cheese with Gruyère or mozzarella for a different flavor profile.
- This dish can be assembled ahead of time and baked just before serving for convenience.
