Scalloped Asparagus Casserole
Elevate your next family dinner or potluck with this creamy and indulgent Scalloped Asparagus Casserole! Featuring tender, blanched asparagus enveloped in a velvety cheese sauce made with sharp cheddar and Parmesan, this casserole is layered to perfection and topped with golden, garlicky breadcrumbs for an irresistible crunch. Ideal for spring gatherings or holiday feasts, this satisfying dish strikes a balance between rich, comforting flavors and the fresh vibrance of asparagus. With simple prep and baked-to-bubbly perfection in just under an hour, this elegant recipe is both easy to make and guaranteed to impress. Don’t forget the optional fresh parsley garnish for a pop of color and herbal flair! Perfect for serving up to six, this asparagus casserole is a crowd-pleasing vegetarian side or main dish the whole table will love.
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Recipe Information
Ingredients
- 2 pounds Asparagus
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cups Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Bread crumbs
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish lightly with oil or cooking spray.
Wash the asparagus and trim the tough ends. Cut spears into 1-2 inch pieces, keeping the tips intact for presentation.
Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and slightly tender. Drain and transfer to an ice bath to stop cooking. Pat dry and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Cook for 3-4 minutes until the mixture thickens, stirring frequently.
Remove from heat and stir in the cheddar cheese, Parmesan cheese, salt, and black pepper until smooth and creamy.
Layer half of the blanched asparagus evenly in the prepared casserole dish. Pour half of the cheese sauce over the asparagus. Repeat with the remaining asparagus and sauce.
In a small bowl, combine bread crumbs, olive oil, garlic powder, and a pinch of salt. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Optionally, garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 5463 mg | 238% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 49.9 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 2712 mg | 209% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3126 mg | 67% | |
*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.
