Asparagus Casserole
User Reviews
5
18 reviews
Excellent
Asparagus Casserole
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Asparagus Casserole brings fresh asparagus together in a creamy garlic sauce made with butter, flour, garlic powder, heavy cream, and cheeses. The asparagus is laid in a casserole dish, smothered with this thickened cream sauce, then topped with mozzarella, Parmesan, and panko breadcrumbs before baking until golden and bubbly. The result offers tender asparagus with a rich, cheesy crust and a smooth, flavorful sauce.
Description
This recipe focuses on fresh trimmed asparagus instead of frozen or canned to maintain firmness and flavor. A roux made from butter and flour, seasoned with garlic powder, salt, and pepper, is cooked and then combined with heavy cream to create a thickened sauce. This cream sauce coats the asparagus in the casserole dish.
Shredded mozzarella and freshly grated Parmesan cheese are layered over the asparagus and sauce, followed by a crunchy topping of panko breadcrumbs. Baking the casserole at 400°F produces a creamy interior with a golden, slightly crisp top layer. The interplay of textures from tender stalks, smooth sauce, melted cheeses, and breadcrumbs is central to the dish.
To prepare asparagus, the recipe suggests snapping off the woody ends by hand as a natural guide for trimming. This casserole highlights asparagus as the main ingredient and is suitable for a side dish that pairs with various main courses.
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Ingredients
- 2 pounds asparagus trimmed, fresh
- 5 tablespoons butter divided, unsalted
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper ground
- 2 cups heavy cream
- 1 cup Parmesan Cheese divided, freshly grated
- ½ cup mozzarella cheese shredded
- ½ cup panko breadcrumbs Italian breadcrumbs may be substituted
Instructions
- Preheat oven to 400F and spray a ceramic or glass 9x13-inch baking or casserole dish (or 4-quart rectangular casserole dish) with cooking spray and place the asparagus inside; set aside.
- To a small saucepan, add 3 tablespoons butter, and heat over medium-high heat to melt; swirl the pan to encourage melting.
- Add the flour, garlic powder, salt, pepper, and whisk to combine. Whisk nearly constantly for about 1-2 minutes, or until the mixture has thickened nicely. Tip - This is called making a roux. Do not shortchange this step because this is what will help your cream sauce to thicken up later on since there's no canned or condensed soup being used.
- Slowly pour in the heavy cream, whisking constantly until the mixture reaches a gentle simmer. Allow mixture to simmer for about 3-5 minutes, or until nicely thickened; whisk nearly constantly while it simmers. Tip - Do not allow the mixture come up to a rapid or fast boil as this excessive heat could cause the cream to 'break' at which point you'd have to start over. Keep the simmer controlled.
- Remove the saucepan from the heat, add 1/2 cup Parmesan cheese, and whisk to incorporate and keep whisking until smooth.
- Pour the sauce evenly over the asparagus; set aside.
- To a medium microwave-safe bowl, add the remaining 2 tablespoons butter, and heat on high power to melt, about 30 seconds.
- Add the panko and stir to combine.
- Add the remaining 1/2 cup Parm and all the mozzarella cheese and stir or toss to combine, noting that the mixture will be crumbly and you won't be able to stir it smooth, which is the intention since this is the topping.
- Evenly sprinkle the topping mixture over the saucy asparagus and bake for about 15-20 minutes, or until the topping is as golden browned as desired. Tips - I like to rotate my baking dish once midway through baking since even the fanciest ovens still bake a bit unevenly and this helps to ensure even browning. Bake until done in your oven. Baking time will depend a bit on your oven, climate, baking or casserole dish used (metal bakes faster than ceramic or glass) and the size/diameter of your asparagus. Serve immediately. Recipe will keep airtight in the fridge for up to 4-5 days, reheat leftovers gently in the microwave. Note that the crispy topping will not stay crispy on any leftovers, and there's nothing to do to prevent it.
Equipments used:
Notes
- Use fresh asparagus for best texture; avoid frozen or canned which tend to be too soft and watery.
- Choose medium-thickness asparagus stalks for balanced tenderness and cooking.
- Trim asparagus by snapping the woody ends by hand where they naturally break, avoiding tougher fibrous parts.
- The roux must be cooked carefully to thicken the cream sauce without burning or clumping.
Nutrition Information
Show Details
Serving
1serving
Calories
513kcal
(26%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
45g
(69%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
137mg
(46%)
Sodium
607mg
(25%)
Potassium
442mg
(9%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2809IU
(56%)
Vitamin C
9mg
(10%)
Calcium
297mg
(30%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 513kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 45g | 69% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 137mg | 46% |
| Sodium | 607mg | 25% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2809IU | 56% |
| Vitamin C | 9mg | 10% |
| Calcium | 297mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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