This simple asparagus casserole combines tender asparagus, crunchy breadcrumbs, and a creamy cheddar cheese topping. Ready in just 45 minutes, this is sure to become a hit with the entire family!
3poundsasparagustrimmed and cut into 2-inch pieces
1shallotchopped
2garlic cloves minced
2tablespoonsall-purpose flour
2cups whole-milk
½teaspoongrated nutmeg (optional)
5ouncescream cheese
½cupwhite cheddar cheese
1teaspoonsalt
Instructions
Preheat the oven to 450°F.
Blanch asparagus: Bring a pot of water to a boil and set a bowl of ice water near the stove. Cook asparagus in the boiling water for 1 minute, then transfer it to the ice bath. Once cooled, drain and pat dry. Arrange the asparagus in a 9x9-inch baking dish.Note: This is an optional step, but I think it makes a difference in the texture and color of the asparagus!
In a small bowl, melt 1 tablespoon of butter in the microwave for about 30 seconds. Stir in Panko breadcrumbs and set aside.
In a medium pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add shallots and garlic, and cook until fragrant (about 1 minute). Stir in flour and cook for 30 seconds.
Gradually add milk and bring to a boil, whisking constantly. Cook for another 5 minutes or until thickened, remove from the heat and sprinkle nutmeg. Stir in cream cheese, cheddar, and salt. Pour the cheese sauce over the asparagus.
Sprinkle the reserved Panko mixture on top. Bake for 12-15 minutes at 450°F until the asparagus is tender and the sauce is golden brown.
Notes
Making ahead: No need to preheat the oven, prepare the dish, cover it with film and refrigerate for up to 2 days. When ready to cook, take the dish out of the refrigerator and let it sit at room temperature while the oven preheats.