Biscuits and Asparagus Casserole
Elevate your comfort food game with this Biscuits and Asparagus Casserole, a hearty and flavorful dish that combines buttery, golden-brown biscuits with tender asparagus enveloped in a rich, creamy cheddar cheese sauce. Packed with savory garlic and onion spices and topped with a sprinkle of Parmesan for an extra burst of flavor, this casserole strikes the perfect balance between indulgence and freshness. Ideal for a weeknight dinner or a holiday side dish, this recipe delivers both satisfying textures and a vibrant pop of color from the blanched asparagus. Ready in just under an hour and serving six, it’s a crowd-pleasing casserole that transforms simple ingredients into a comforting, cheesy delight.
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Recipe Information
Ingredients
- 450 grams asparagus spears
- 1 package refrigerated biscuit dough
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Wash and trim the asparagus spears by snapping off the woody ends. Cut them into 2-inch pieces.
Bring a pot of salted water to a boil. Blanch the asparagus by boiling for 2-3 minutes, then transfer to a bowl of ice water to stop the cooking. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux, stirring constantly.
Gradually pour the milk into the roux, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Remove the sauce from heat and stir in the cheddar cheese, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
Spread half of the blanched asparagus pieces evenly in the prepared casserole dish. Pour half of the cheese sauce over the asparagus.
Separate the biscuit dough and place the raw biscuits on top of the sauce, arranging them evenly across the casserole.
Top the biscuits with the remaining asparagus pieces and pour the remaining cheese sauce over the top, ensuring the biscuits are partially covered.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the sauce is bubbling.
Garnish with fresh parsley and let the casserole rest for 5 minutes before serving.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.8 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 411 mg | 32% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
