Cheesy Asparagus Casserole
A creamy, cheesy, and comforting side dish that highlights fresh asparagus with a golden, crispy topping. Perfect for holidays, potlucks, or a special weeknight dinner.
Ingredients
For the Casserole:
· 1.5 lbs (680g) fresh asparagus, tough ends trimmed, cut into 2-inch pieces
· 2 tbsp unsalted butter
· 1 medium yellow onion, finely chopped
· 3 cloves garlic, minced
· 3 tbsp all-purpose flour
· 1½ cups whole milk or half-and-half
· ½ cup chicken or vegetable broth
· 1 cup shredded Gruyère or Swiss cheese
· 1 cup shredded sharp white cheddar cheese
· ½ tsp Dijon mustard (optional, adds depth)
· ¼ tsp freshly grated nutmeg
· Salt and black pepper to taste
For the Topping:
· 1 cup panko breadcrumbs
· ½ cup freshly grated Parmesan cheese
· 3 tbsp unsalted butter, melted
· 1 tbsp chopped fresh parsley or chives
· ¼ tsp garlic powder
Instructions
- Prep Asparagus:
· Preheat oven to 200°C (400°F).
· Place asparagus pieces on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 8–10 minutes until tender-crisp. Set aside. Reduce oven to 190°C (375°F).
- Make the Cheese Sauce:
· In a large skillet or saucepan, melt butter over medium heat.
· Add onion and cook until soft and translucent, about 5 minutes.
· Add garlic and cook for 1 minute until fragrant.
· Sprinkle flour over onions and garlic, whisking constantly for 1–2 minutes to cook off raw flour taste.
· Gradually whisk in milk and broth until smooth. Bring to a simmer, stirring often, until thickened (about 3–4 minutes).
· Remove from heat. Stir in Gruyère and cheddar cheeses until melted and smooth.
· Add Dijon mustard (if using), nutmeg, salt, and pepper. Taste and adjust seasoning.
- Assemble:
· In a 23×33 cm (9×13 inch) baking dish, combine roasted asparagus and cheese sauce. Stir gently to coat.
· In a small bowl, mix panko, Parmesan, melted butter, parsley, and garlic powder until crumbs are moistened.
· Sprinkle evenly over the asparagus mixture.
- Bake:
· Bake uncovered for 20–25 minutes until the topping is golden brown and the sauce is bubbling around edges.
· Let rest for 5–10 minutes before serving.
Tips for Success
· Blanch asparagus instead of roasting if preferred: boil for 2–3 minutes, then plunge into ice water to keep color bright.
· For a richer sauce, replace ½ cup of milk with heavy cream.
· Make ahead: Assemble without topping, cover and refrigerate up to 1 day ahead. Add topping just before baking; may need extra 5–10 minutes baking time.
· Add protein: Mix in diced cooked ham, shredded chicken, or crispy bacon for a main dish.
Serving Suggestions
· Serve alongside roasted chicken, grilled steak, or baked salmon.
· Excellent with crusty bread or over toasted sourdough.
· Garnish with extra parsley, chives, or a squeeze of lemon for brightness.
Storage & Reheating
· Refrigerate leftovers in an airtight container for up to 4 days.
· Reheat in the oven at 175°C (350°F) for 15–20 minutes (cover with foil if topping browns too quickly) or microwave until hot.
· Freezing is not recommended due to the dairy-based sauce and asparagus texture changes.
This cheesy asparagus casserole is a crowd-pleaser that turns simple ingredients into a decadent, comforting dish. Perfect for Easter, Thanksgiving, or any gathering where you want to serve something special!