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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
A bubbling, golden casserole is always a showstopper, but when it involves tender asparagus and a rich homemade cheese sauce, it becomes the star of the whole meal. This asparagus casserole is one of the best vegetable side dishes because it goes with absolutely everything, from steak dinners to holiday ham to prime rib. The sauce that coats the crisp-tender asparagus begins with sautéed onion and garlic, then becomes nice and creamy thanks to milk, cheddar, and tangy cream cheese. A squeeze of lemon brightens it up just enough to balance the richness. And the topping? Buttery panko breadcrumbs tossed with parmesan, lemon zest, and sliced almonds add crunch and big flavor to this comforting casserole.
Can’t get enough asparagus? Check out these asparagus recipes for more ways to enjoy it!
Is thicker or thinner asparagus better for casserole?
Any size asparagus will work in a pinch, but slightly thicker stalks are best for this casserole. They hold their shape better during cooking and make for a prettier presentation. Very thin asparagus tend to overcook and get stringy, so they're best saved for quick sautés or salads.
What is the best way to trim asparagus?
Asparagus have woody ends that can be tough to chew, so trimming them is an essential first step. While snapping each one by hand works, the most efficient method is to gather the stalks in a bundle and slice off about an inch or two from the bottom. This method also keeps you from removing too much of the asparagus.
Do you have to boil or blanch the asparagus for this casserole?
Blanching is one step that you shouldn't skip in this recipe. Boiling the asparagus and then dunking them in ice water to stop the cooking locks in their bright color and softens the spears just enough so they are perfectly tender (and not overly chewy) in the finished casserole.
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Ingredients
- 6 Tbsp. salted butter, plus more for the baking dish
- 1 tsp. kosher salt, plus more for the water
- 2 lb. asparagus, ends trimmed and cut into thirds
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese (about 1 ounce)
- 1/4 cup sliced almonds
- Grated zest and juice of 1 lemon
- 4 garlic cloves, finely chopped
- 1/2 yellow onion, finely chopped
- 2 Tbsp. all-purpose flour
- 1/2 tsp. black pepper
- 1 1/2 cups milk
- 1 cup shredded white cheddar cheese (about 4 ounces)
- 4 oz. cream cheese, cubed and at room temperature
- 1 Tbsp. chopped fresh chives
Directions
- Step 1Preheat the oven to 400°F. Butter a 2-quart casserole dish.
- Step 2Bring a large pot of salted water to a boil over medium-high heat and prepare an ice bath in a large bowl. Add the asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Immediately transfer to the ice bath to stop the cooking. Drain, then pat the asparagus dry with a clean kitchen towel or paper towels.
- Step 3In a medium bowl, combine the panko, parmesan, almonds, and lemon zest. In a large skillet, melt 2 tablespoons of the butter over medium heat. Pour the melted butter over the breadcrumbs and toss to coat.
- Step 4In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Add the garlic, onion, and 1 teaspoon salt and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Step 5Stir in the flour and pepper and cook until the raw flour smell disappears, 1 to 2 minutes. Gradually whisk in the milk, whisking until no lumps remain. Cook, scraping the bottom of the skillet with a rubber spatula, until the sauce thickens slightly 2 to 3 minutes. Remove from the heat and stir in the cheddar cheese, cream cheese, and lemon juice. Fold in the asparagus.
- Step 6Spoon the mixture into the prepared baking dish. Sprinkle with the panko mixture and bake until golden brown and bubbling, 20 to 25 minutes.
- Step 7Allow to sit 5 minutes before sprinkling with chives and serving.
Tip: The casserole can be assembled a day ahead, covered, and refrigerated. Wait to add the topping until just before baking and bake 5 to 10 minutes longer until golden brown and bubbling.
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