Recipe Background
A creamy, flavorful asparagus casserole with crunchy panko topping.
Asparagus Casserole beckons with a delightful blend of vibrant green asparagus, enveloped in a luxuriously creamy cheese sauce. The crisp-tender asparagus offers a satisfying bite, crowned splendidly with nutty, golden panko breadcrumbs. This harmonious dance of textures delivers an earthy freshness punctuated by the rich aroma of garlic. The smell alone could whisk you away to a place where all sensibilities come alive through flavor.
Crafting this dish promises warmth and comfort without any high-wire kitchen acrobatics. Simple steps guide you through blanching the asparagus to preserve its brightness, followed by crafting a silky sauce that gently hugs each piece. An added sprinkle of breadcrumbs seals the deal, inviting a touch of crunch. This casserole may seem like it’s dressed for a fancy dinner party, but it’s as friendly and inviting as your coziest Sunday brunch.
Whether you're introducing it to an asparagus newcomer or impressing a seasoned veggie veteran, this dish speaks a universal language of deliciousness with a welcoming smile. Feel free to offer it at gatherings or savor its charm all by yourself. With its straightforward preparation, you’ll find it as enjoyable to make as it is to devour.
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.
×
