Elevate your side dish game with this irresistible asparagus casserole!
Tender asparagus spears are nestled in a creamy, cheesy sauce and topped with a crispy, golden Parmesan-Panko crust that’s just to die for.
This dish is a delightful way to showcase fresh asparagus and turns a simple vegetable into a comforting, indulgent treat.
Even picky eaters will gobble it up!
Why You’ll Love This Asparagus Casserole
Quick Preparation: It’s ready in just 45 minutes, making it an ideal choice for busy weeknight dinners.
Cheesy Delight: The combination of Parmesan and white cheddar cheese creates a rich, cheesy sauce. It envelops the asparagus, offering a comforting and satisfying taste experience.
Crowd-Pleaser: With its creamy texture and crispy breadcrumb topping, this dish is sure to be a hit at any gathering.
Simple Ingredients: This recipe uses common kitchen staples and is easy to prepare without the need for exotic ingredients.
Ingredients
- Fresh Asparagus: The star ingredient provides a tender-crisp texture and earthy flavor. Choose bright green stalks with tight, compact tips.
- Unsalted Butter: It creates the base for the cheese sauce and adds richness.
- Garlic: It adds aromatic depth and savory flavor to the cream sauce. Fresh minced garlic works best for optimal flavor.
- All-Purpose Flour: It acts as a thickening agent when combined with butter to create a roux.
- Half-and-Half: It provides the creamy base for the sauce and creates a luxurious texture.
- Parmesan Cheese: It adds a nutty, salty flavor to the sauce and topping. Use freshly grated for the best melting and flavor.
- White Cheddar Cheese: It brings a sharp, tangy flavor and creates a smooth, creamy texture. Shredded fresh from the block melts better than pre-shredded.
- Salt and Black Pepper: Essential seasonings enhance all the flavors.
- Panko Breadcrumbs: Japanese-style breadcrumbs are lighter and crunchier than traditional breadcrumbs to create the perfect topping.
How to Make Asparagus Casserole
You’ll love how easy this side dish is to whip up!
1. PREHEAT the oven to 400°F and grease a 9×13-inch baking dish.
2. BLANCH the asparagus in boiling salted water for 1 minute. Transfer to ice water to stop cooking, then drain and arrange in the prepared dish.
3. MELT 2 tablespoons of butter in a medium saucepan. Cook the garlic for 1 minute, then stir in the flour and cook for another minute.
4. WHISK in the half-and-half gradually, cooking until thickened. Remove from the heat and stir in 1/4 cup Parmesan, cheddar cheese, salt, and pepper until smooth.
5. POUR the cheese sauce evenly over the asparagus in the baking dish.
6. MIX the remaining 1 tablespoon butter with Panko breadcrumbs and the remaining 1/4 cup Parmesan in a small bowl.
7. SPRINKLE the topping evenly over the dish and bake uncovered for 15 minutes until the asparagus is tender and the topping is golden. Let rest for 5 minutes before serving. Enjoy!
Tips for the Best Asparagus Casserole
Here are a few tips to ensure your casserole comes out perfect.
- Pick the best asparagus. Choose medium to thin asparagus spears for even cooking. This will also prevent the cheese from burning before the vegetables are tender.
- Put in the prep work. Ensure all ingredients are ready and prepped before starting. Be sure to trim and cut the asparagus into uniform pieces for even cooking.
- Try a seasoning secret. Taste and adjust the salt and pepper in the cheese sauce before pouring over the asparagus. It’s harder to adjust seasonings after baking.
- Try fun flavor variations. Try different cheese combinations like Gruyere, provolone, or gouda. Add bacon bits or swap the breadcrumbs for crushed Ritz crackers.
- Serve it your way. Pair this dish with roasted chicken, baked pork tenderloin, or serve as a holiday side dish alongside ham or turkey.
- Get a step ahead. Prepare the casserole up to the baking step and store in the refrigerator for up to 24 hours. Then, bake just before serving.
How to Store
If you have leftover casserole, here’s how to keep it fresh to enjoy again.
To Store: Place the cooled asparagus casserole in an air-tight container and refrigerate for up to 3 days. Keep the container sealed to prevent absorption of other food odors.
To Freeze: Transfer the cooled casserole to a freezer-safe container, cover tightly with foil or a lid, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Place individual portions in the microwave and heat for 1-2 minutes, or warm the entire casserole in a 350°F oven for 15-20 minutes until heated through. For best results, sprinkle a few drops of water over the casserole before reheating to prevent it from drying out.
More Hearty Casseroles Your Family Will Love
Loaded Mashed Potato Casserole
Broccoli Casserole with Ritz Crackers
Asparagus Casserole
Loaded Cauliflower Casserole
Asparagus Casserole
6
servings15
minutes20
minutes285
Get ready to fall in love with this asparagus casserole! With fresh asparagus, Parmesan and cheddar cheese, and a breadcrumb topping, it’s just incredible!
Ingredients
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
3 tablespoons unsalted butter, divided
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups half-and-half
1/2 cup grated Parmesan cheese, divided
1/2 cup shredded white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Panko breadcrumbs
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the asparagus and cook for 1 minute until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain well and arrange the asparagus in the prepared baking dish.
- In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute.
- Gradually whisk in the half-and-half and bring to a simmer. Cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in 1/4 cup of the Parmesan, the cheddar cheese, salt, and pepper until smooth.
- Pour the cheese sauce evenly over the asparagus in the baking dish.
- In a small bowl, melt the remaining 1 tablespoon of butter. Stir in the Panko breadcrumbs and remaining 1/4 cup Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake uncovered until the asparagus is tender and the topping is golden brown, about 15 minutes. Let stand for 5 minutes before serving.
