Creamy Fresh Asparagus Casserole
Indulge in the ultimate comfort food with this Creamy Fresh Asparagus Casserole—an irresistible blend of tender asparagus, rich cheese sauce, and a perfectly crisp panko topping. This easy-to-make casserole combines fresh, blanched asparagus with a creamy roux-based sauce made with sharp cheddar and Parmesan, infused with garlic for an extra burst of flavor. A golden breadcrumb topping adds a satisfying crunch, making this dish the perfect side for spring gatherings, holiday meals, or any occasion craving fresh, seasonal flavors. Ready in just 40 minutes, this baked asparagus casserole is a crowd-pleaser that celebrates the vibrant taste of fresh vegetables paired with decadently creamy textures. Easy to prepare and packed with flavor, it’s the perfect addition to your repertoire of go-to casserole recipes.
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Recipe Information
Ingredients
- 1.5 pounds fresh asparagus
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash the asparagus and trim off the tough ends. Cut into 1- to 1.5-inch pieces.
Bring a large pot of salted water to a boil. Blanch the asparagus for 2 minutes, then immediately transfer to an ice water bath to stop the cooking process. Drain and pat dry.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk, ensuring no lumps form. Continue to cook, stirring frequently, until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
Spread the blanched asparagus evenly in the prepared baking dish. Pour the cheese sauce over the asparagus, spreading it out evenly.
In a small bowl, toss the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the casserole in an even layer.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the casserole is bubbling around the edges.
Remove from the oven and let cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 37.2 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2453 mg | 189% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2391 mg | 51% | |
*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.
