Asparagus Casserole
User Reviews
5
Asparagus Casserole
Description
The Asparagus Casserole recipe starts with trimming and blanching asparagus, which helps preserve its bright green color and crisp-tender texture when baked. A creamy cheese sauce is prepared by cooking shallots and garlic in butter, then thickening with flour and milk, and finishing by melting in cream cheese and white cheddar with seasoning including a hint of grated nutmeg. The sauce is poured over the asparagus and topped with panko breadcrumbs tossed with butter to create a golden, crispy crust once baked.
This casserole offers a balance between the fresh vegetable flavors and the richness of the cheese sauce, with a pleasing crisp topping from the breadcrumbs. It's suitable as a side dish to many meals and can be made ahead and refrigerated, then baked when needed.
When preparing in advance, assemble and cover the dish with plastic wrap, storing in the fridge for up to two days. Allow it to come to room temperature while preheating the oven before baking to maintain proper cooking and texture.
Ingredients
- 3 pounds asparagus trimmed and cut into 2-inch pieces
- 3 tablespoons butter unsalted
- ½ cup panko breadcrumbs
- 1 shallot chopped
- 2 garlic minced, cloves
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon nutmeg optional, grated
- 5 ounces cream cheese
- ½ cup White Cheddar Cheese
- 1 teaspoon salt
Instructions
- Preheat the oven to 450°F.
- 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 9x9-inch baking dish.Note: This is an optional step, but I think it makes a difference in the texture and color of the asparagus!
- In a small bowl, melt 1 tablespoon of butter in the microwave for about 30 seconds. Stir in Panko breadcrumbs and set aside.
- 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.
- 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.
- 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.
Notes
- Preparing the asparagus with a brief blanch and ice bath before baking helps maintain bright color and a firmer texture.
- You can prepare the casserole up to two days ahead; cover it tightly and refrigerate. Remove from fridge to come to room temperature before baking.
- The breadcrumb topping provides a crunchy contrast to the creamy sauce, so use fresh panko and melt the butter properly for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 597mg | 25% |
| Potassium | 651mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2433IU | 49% |
| Vitamin C | 13mg | 14% |
| Calcium | 259mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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