Lemon Asparagus Casserole
Brighten up your dinner table with this irresistible Lemon Asparagus Casserole, a creamy, zesty, and utterly comforting dish that's perfect for any occasion. Crisp-tender asparagus is coated in a luscious Parmesan-infused lemon cream sauce and topped with a golden, crunchy breadcrumb crust for added texture and flavor. This easy-to-make baked casserole comes together in under 40 minutes, combining fresh, vibrant ingredients like lemon zest and juice to elevate the natural flavors of the asparagus. Whether served as a holiday side dish or a weeknight vegetarian main, this recipe adds a burst of sunshine to your meal with its perfect balance of tangy, cheesy, and savory notes.
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Recipe Information
Ingredients
- 1 pound asparagus
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Wash the asparagus, trim the woody ends, and cut the spears into 2-inch pieces.
Bring a large pot of water to a boil, and blanch the asparagus for 2-3 minutes until crisp-tender. Drain and immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is lightly golden.
Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes, stirring constantly, until the sauce thickens.
Stir in the Parmesan cheese, lemon zest, lemon juice, salt, black pepper, and garlic powder. Mix until the cheese is melted and the sauce is smooth. Remove from heat.
Spread the blanched asparagus evenly in the prepared baking dish. Pour the cheese sauce over the asparagus, ensuring it is evenly coated.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbly.
Remove from the oven, let it rest for 5 minutes, and serve warm. Enjoy!
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 4653 mg | 202% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 41.0 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1674 mg | 129% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1762 mg | 38% | |
*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.
