Description
This Cheesy Asparagus Casserole is a delightful springside dish featuring tender asparagus smothered in a rich, creamy cheese sauce and topped with crispy panko breadcrumbs. Perfectly baked until golden and bubbly, it combines sharp cheddar and Parmesan cheeses for a flavorful vegetarian casserole that’s easy to prepare and sure to please.
Ingredients
Scale
Vegetables
- 1 ½ lbs fresh asparagus, trimmed and cut into 2-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Cheese Sauce
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 cup milk
- ½ cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Dijon mustard
Topping
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat and blanch asparagus: Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil and blanch the asparagus pieces for 2 to 3 minutes until they are just tender but still crisp. Drain thoroughly and set aside.
- Sauté aromatics: In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and sauté for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds to release its flavor.
- Make cheese sauce: Stir in the flour into the onion and garlic mixture and cook for 1 minute to form a roux. Gradually whisk in the milk and heavy cream while stirring constantly to avoid lumps. Continue cooking for 3 to 5 minutes until the sauce thickens.
- Add cheeses and seasonings: Remove the skillet from heat. Stir in the shredded sharp cheddar, grated Parmesan, salt, black pepper, and Dijon mustard until the cheese melts and the sauce is smooth.
- Combine asparagus with sauce: Add the blanched asparagus to the cheese sauce and stir well to coat the pieces evenly.
- Assemble casserole: Transfer the coated asparagus mixture into a greased 9×9-inch baking dish, spreading it out evenly.
- Prepare topping and bake: In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the casserole. Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly.
- Serve: Remove from the oven and let the casserole cool slightly for a few minutes before serving warm.
Notes
- For convenience, canned or frozen asparagus (thawed and drained) can be used, but fresh asparagus provides the best texture and flavor.
- To make this casserole heartier, try adding cooked bacon or diced ham.
