Asparagus Casserole

5 from 3 votes

Vibrant emerald green asparagus, a creamy cheese sauce, and crunchy lemony breadcrumbs make this asparagus casserole something to look forward to this spring!

Prep Time10

Cook Time40

Cooling Time5

Total Time55

Course: Sides & Vegetables

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Rachel Gurk

Ingredients

Asparagus & cream sauce:

2 pounds fresh asparagus (see note)
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups half and half
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
Pinch ground nutmeg
1 cup shredded Parmesan cheese

Seasoned breadcrumbs:

2 tablespoons unsalted butter
1 cup panko bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest (from 1 lemon)
⅛ teaspoon kosher salt
⅛ teaspoon coarse ground black pepper

Instructions

Preheat oven to 375°F. Grease a 9 x 13 inch baking dish and set aside.
Rinse asparagus well and trim off tough ends. Arrange stalks horizontally in prepared baking dish.
2 pounds fresh asparagus
In a saucepan, melt 2 tablespoons butter over medium heat. Add the minced garlic and flour and cook, stirring constantly, for 1 to 2 minutes until garlic is fragrant.
2 tablespoons unsalted butter, 3 cloves garlic, minced, 2 tablespoons all-purpose flour
Slowly whisk in the half and half. Season with ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg.
2 cups half and half, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, Pinch ground nutmeg
Cook, stirring frequently, until sauce has slightly thickened, about 10 minutes (it will thicken more when you add the cheese). Reduce heat to low. Stir in Parmesan cheese until melted. Remove from heat.
1 cup shredded Parmesan cheese
Pour sauce evenly over asparagus spears. Bake the casserole in the preheated oven for 15 minutes.
Meanwhile, make topping. in a small microwave-safe bowl, melt remaining 2 tablespoons butter in microwave. Add bread crumbs, parsley, lemon zest, ⅛ teaspoon salt and ⅛ teaspoon pepper. Mix until the bread crumbs are evenly coated with butter.
2 tablespoons unsalted butter, 1 cup panko bread crumbs, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, ⅛ teaspoon kosher salt, ⅛ teaspoon coarse ground black pepper
After 15 minutes, remove casserole from oven. Sprinkle bread crumb mixture evenly over the casserole. Return dish to oven and continue baking for 10 minutes or until asparagus is tender and topping is lightly browned.
Let cool for 3 to 5 minutes before serving.

Notes

If fresh asparagus isn't available, or it isn't in season, frozen asparagus is a good alternative. Place the frozen asparagus in the baking dish, unthawed. It may take a few minutes longer to become tender. Final dish may be slightly more watery.
If you prefer, the asparagus spears can be chopped into 1 inch pieces before topping with sauce.
Gruyère, Swiss, or sharp cheddar cheese may be substituted for the Parmesan cheese.

Nutrition

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.