Scalloped Asparagus
Elevate your side dish game with this irresistibly creamy and cheesy Scalloped Asparagus recipe! Tender, blanched asparagus spears are layered with a luscious homemade cheese sauce made from Parmesan and sharp cheddar, then topped with a golden, crunchy breadcrumb crust. This dish combines the vibrant freshness of asparagus with a rich, velvety roux seasoned with garlic and onion for a perfect balance of flavors. Ideal for springtime gatherings or holiday feasts, Scalloped Asparagus is easy to prepare in under an hour and pairs beautifully with roasted meats or seafood. Whether you’re looking for a crowd-pleasing vegetable side or a centerpiece-worthy casserole, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 lb asparagus
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp salt
- 0.25 tsp black pepper
- 0.5 cup grated Parmesan cheese
- 1 cup grated sharp cheddar cheese
- 0.5 cup breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish and set it aside.
Wash the asparagus and trim off the woody ends. If the spears are thick, consider cutting them in half lengthwise for even cooking.
Bring a large pot of salted water to a boil. Blanch the asparagus by boiling it for 2-3 minutes, then immediately transfer it to a bowl of ice water to stop the cooking process. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour to form a roux and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a simmer and continue cooking until it thickens, about 3-4 minutes.
Stir in the garlic powder, onion powder, salt, black pepper, Parmesan cheese, and 3/4 cup of the cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth.
Layer half of the blanched asparagus in the prepared baking dish. Pour half of the cheese sauce over the asparagus, spreading it evenly. Repeat with the remaining asparagus and cheese sauce.
In a small bowl, combine the breadcrumbs with the olive oil and stir until the crumbs are evenly coated. Sprinkle the remaining cheddar cheese over the top of the dish, followed by the breadcrumb mixture.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let rest for 5 minutes before serving. Enjoy your creamy and cheesy scalloped asparagus!
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 30.4 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1850 mg | 142% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1621 mg | 34% | |
*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.
