Dish Info
This asparagus casserole is a delightful combination of blanched asparagus coated in a creamy cheese sauce, topped with a crispy panko breadcrumb crust, making it a perfect side dish for any occasion.
INGREDIENTS
– 3 tablespoons unsalted butter, divided – ½ cup panko breadcrumbs, preferably whole-wheat – 3 pounds asparagus, trimmed and cut into 2-inch pieces – 1 tablespoon finely chopped garlic – 2 tablespoons all-purpose flour – 2 cups whole milk – 5 ounces cream cheese – ½ cup shredded part-skim mozzarella cheese – 1 teaspoon salt
STEPS 1
Preheat oven and prepare breadcrumbs: Preheat the oven to 450°F and melt butter in a bowl, then mix with panko breadcrumbs to prepare the crunchy topping.
STEPS 2
Blanch asparagus: Cook the asparagus briefly in boiling water until bright green, then transfer to an ice bath to stop the cooking process and preserve its vibrant color.
STEPS 3
Make cheese sauce: Cook garlic in butter, then whisk in flour and gradually add milk to create a thickened sauce. Stir in cream cheese, mozzarella, and salt until smooth.
STEPS 4
Arrange asparagus and sauce: Place blanched asparagus in a baking dish and pour the cheese sauce over it, ensuring the asparagus is evenly coated.
STEPS 5
Top and bake: Sprinkle the reserved panko breadcrumb mixture over the cheese sauce, then bake the casserole until the asparagus is tender and the topping is golden brown, about 12 to 15 minutes.