Peas and Asparagus Casserole
Elevate your side dish game with this creamy and cheesy Peas and Asparagus Casserole, a perfect blend of vibrant spring vegetables and comforting indulgence. Tender asparagus and sweet peas are blanched to perfection, then enveloped in a luxurious cheddar-Parmesan cream sauce infused with garlic and onion. Topped with a crispy, golden breadcrumb crust, this baked casserole strikes the ideal balance of creamy and crunchy textures. With its quick prep time and hearty flavors, it’s a standout addition to any family dinner, holiday spread, or brunch gathering. Perfect as a crowd-pleasing vegetarian dish, this casserole pairs beautifully with roasted meats or stands alone as a satisfying main.
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Recipe Information
Ingredients
- 500 grams asparagus
- 250 grams frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Trim the woody ends off the asparagus and cut the stalks into 2-inch pieces.
Bring a large pot of water to a boil. Blanch the asparagus pieces in boiling water for 2 minutes, then add the frozen peas and cook for an additional 1 minute. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large pan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 1 minute.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens—about 5 minutes.
Remove the pan from heat and stir in the shredded cheddar cheese and half of the grated Parmesan. Mix until the cheeses are fully melted. Add salt, black pepper, and paprika, then combine the blanched asparagus and peas. Toss to coat everything evenly.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the olive oil and the remaining Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 60.0 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2587 mg | 199% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2627 mg | 56% | |
*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.
