Move over green bean casserole! This asparagus casserole is the best comfort food to bring to a potluck. It’s a perfect combination of creamy and crunchy textures, full of flavor from the cheese, and super easy. If you’re looking for a delicious crowd-pleaser ready in just 45 minutes, this is it!
📖 Recipe
Ingredients
- 3 tablespoons unsalted butter
- ½ cup Panko breadcrumbs
- 3 pounds asparagus, trimmed and cut into 2-inch pieces
- 1 shallot, chopped
- 2 garlic cloves , minced
- 2 tablespoons all-purpose flour
- 2 cups whole-milk
- ½ teaspoon grated nutmeg , (optional)
- 5 ounces cream cheese
- ½ cup white cheddar cheese
- 1 teaspoon salt
Instructions
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Preheat the oven to 450°F.
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Blanch asparagus: Bring a pot of water to a boil and set a bowl of ice water near the stove. Cook asparagus in the boiling water for 1 minute, then transfer it to the ice bath. Once cooled, drain and pat dry. Arrange the asparagus in a 9×9-inch baking dish.
Note: This is an optional step, but I think it makes a difference in the texture and color of the asparagus!
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In a small bowl, melt 1 tablespoon of butter in the microwave for about 30 seconds. Stir in Panko breadcrumbs and set aside.
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In a medium pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add shallots and garlic, and cook until fragrant (about 1 minute). Stir in flour and cook for 30 seconds.
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Gradually add milk and bring to a boil, whisking constantly. Cook for another 5 minutes or until thickened, remove from the heat and sprinkle nutmeg. Stir in cream cheese, cheddar, and salt. Pour the cheese sauce over the asparagus.
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Sprinkle the reserved Panko mixture on top. Bake for 12-15 minutes at 450°F until the asparagus is tender and the sauce is golden brown.
