Recipe Background
Asparagus Casserole will convert anyone into an asparagus-lover in an instant! All it takes to make the roasty, grassy flavor of asparagus truly amazing is a creamy, tangy sauce and some melty cheese on top! Oh, and don't forget the toasty, buttery breadcrumbs sprinkled all over! That'll make anything delicious, right? Certainly, it makes Asparagus Casserole a dinner worth getting pumped up for! Three cheers for a humble vegetable made even more delicious!
Asparagus Casserole will convert anyone into an asparagus-lover in an instant! All it takes to make the roasty, grassy flavor of asparagus truly amazing is a creamy, tangy sauce and some melty cheese on top! Oh, and don't forget the toasty, buttery breadcrumbs sprinkled all over! That'll make anything delicious, right? Certainly, it makes Asparagus Casserole a dinner worth getting pumped up for! Three cheers for a humble vegetable made even more delicious!
Ingredients
- 3 tablespoons unsalted butter divided
- 1/2 cup panko breadcrumbs preferably whole-wheat
- 3 pounds asparagus trimmed and cut into 2-inch pieces
- 1 tablespoon garlic finely chopped
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 5 ounces cream cheese
- 1/2 cup part-skim mozzarella cheese shredded
- 1 teaspoon salt
Directions
- Preheat the oven to 450 degrees F.
- Bring a large pot of water to a boil over high heat.
- Set a large bowl of ice water near the stove.
- Melt 1 tablespoon of the butter in a small microwave-safe bowl in the microwave, about 30 seconds.
- Stir the panko breadcrumbs into the melted butter.
- Cook the asparagus in the boiling water until they are bright green, about 1 minute.
- Drain the asparagus and transfer them to the ice bath to shock them.
- Let the asparagus cool for 5 minutes before draining and patting them dry.
- Arrange the asparagus in a 9x13-inch baking dish.
- Heat the now-empty pot over medium-high heat.
- Add the remaining butter to the pot and stir until it has melted.
- Add the garlic to the butter and cook, stirring, until it is fragrant, about 1 minute.
- Add the flour to the butter mixture and cook, while stirring, for 30 seconds.
- Gradually whisk the milk into the mixture and bring it to a boil, while whisking constantly.
- Continue cooking and whisking the mixture until it thickens, about 5 minutes.
- Transfer the pot from the heat and stir in the cream cheese, the mozzarella, and the salt.
- Pour the cheese sauce over the asparagus and stir to coat.
- Sprinkle the panko breadcrumb mixture on top of the asparagus mixture.
- Bake until the asparagus are tender, about 12-15 minutes.
- Serve.
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