Description
This creamy and cheesy asparagus casserole is an easy, comforting side dish perfect for any occasion. Tender asparagus spears are smothered in a rich garlic parmesan sauce, topped with crispy buttery panko breadcrumbs, and baked until bubbly and golden brown. Ready in under 30 minutes, this asparagus casserole brings a satisfying balance of fresh vegetable flavors and indulgent textures to your table.
Ingredients
Scale
Asparagus
- 2 lbs asparagus, trimmed
Sauce
- 4 Tbsp unsalted butter, divided (3 Tbsp for sauce, 1 Tbsp for topping)
- 2 1/2 Tbsp all-purpose flour
- 2 cups half and half (or equal parts milk and heavy cream)
- 2 tsp garlic salt
- 1/4 tsp black pepper
- 1 cup parmesan cheese, divided (1/2 cup for sauce, 1/2 cup for topping)
Topping
- 1/2 cup Panko bread crumbs
Instructions
- Preheat and prepare casserole dish: Preheat your oven to 400°F with the rack in the center position. Lightly butter a 9×13 inch casserole dish. Arrange the trimmed asparagus spears evenly in the dish, pressing them down to create a flat surface.
- Make the garlic parmesan sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Stir in 2 1/2 tablespoons of all-purpose flour and whisk constantly for about 3 minutes until the mixture begins to turn a light golden color. Gradually whisk in 2 cups of half and half along with 2 teaspoons of garlic salt and 1/4 teaspoon black pepper. Continue whisking until the sauce thickens slightly, then remove from heat. Stir in 1/2 cup of grated parmesan cheese until melted and fully incorporated.
- Combine and bake: Pour the prepared sauce evenly over the asparagus in the casserole dish, leaving about an inch gap on both long sides for even cooking. Place the dish uncovered in the oven and bake for 15 to 18 minutes, depending on the thickness of the asparagus, until they reach your desired tenderness.
- Prepare crumb topping: While the casserole bakes, melt the remaining 1 tablespoon of butter in a small bowl. Add 1/2 cup of panko bread crumbs and stir well to coat them evenly with butter. Then mix in the remaining 1/2 cup of parmesan cheese. Halfway through the baking time, remove the casserole from the oven and evenly sprinkle the breadcrumb topping over the asparagus, then return it to the oven to finish baking.
- Broil for golden topping: When the asparagus is tender, switch the oven setting to broil. Broil the casserole for 2 to 3 minutes or until the breadcrumb topping is golden brown and crispy. Watch closely to avoid burning. Remove from oven and serve warm.
Notes
- Use fresh asparagus trimmed to remove tough ends for best texture.
- Half and half can be substituted with equal parts milk and heavy cream for similar richness.
- Adjust garlic salt according to your taste preference or replace with regular salt and minced garlic.
- Keep an eye on the casserole during broiling to prevent topping from burning.
- This casserole makes a perfect side dish for spring and summer meals.