Asparagus Casserole

This asparagus casserole recipe combines tender asparagus spears with a creamy, savory cheese sauce and a buttery, golden topping.

Course Side Dish

Cuisine American

Keyword Asparagus, Holiday Side Dish

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 383kcal

Author Darcey Olson

Cost $18

Preheat oven to 400℉. Spray a ceramic or glass 9×13-inch baking dish with cooking spray and place the asparagus inside. Set aside.
In a small saucepan, add 3 tablespoons butter, and heat over medium-high heat. Add the shallots and cook until soft (approx. 3 minutes). Add the garlic and cook for 30 seconds, until fragrant.
Add the flour, salt, pepper, and nutmeg and whisk to combine. Whisk for 2-3 minutes, or until the mixture has thickened.
Slowly whisk in the heavy cream and bring to a gentle simmer. Simmer for 3-5 minutes, or until thickened. Whisk for the entire time it's simmering. Do not let the mixture reach boiling.
Remove the saucepan from the heat. Add ½ cup of Parmesan cheese, and whisk until smooth. Pour the sauce evenly over the asparagus; set aside.
Melt 2 tablespoons butter in a medium-size microwave safe bowl. Add the panko to the melted butter and stir to combine.
Add the remaining ½ cup of Parmesan and mozzarella cheese to the panko mixture and toss to combine. Evenly sprinkle over the cheese sauced asparagus.
Bake for 15-20 minutes, or until the topping is as golden browned.

Note 1 - Do not sub in milk or half and half. You need heavy cream to thicken the cheese sauce.

Note 2 - Other cheese options: havarti, gruyere, or fontina.

Note 3 - You can replace with breadcrumbs or Pangrattato.

Storage - Store in an airtight container in the fridge for up to 4-5 days.