For the Casserole:
- 1.5 lbs fresh asparagus (or 20 oz frozen, thawed and drained), tough ends trimmed, cut into 2-inch pieces
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups chicken or vegetable broth
- ½ cup heavy cream or whole milk
- 1½ cups shredded sharp cheddar cheese, divided
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
For the Topping:
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- 1 tbsp melted butter
- 1 tbsp grated Parmesan (optional)
🌱 Asparagus tip: If using fresh, blanch 2 minutes in boiling salted water, then shock in ice water to preserve color and tenderness.
Step-by-Step Instructions
1. Prep the Asparagus
If using fresh asparagus, blanch as noted above. Frozen? Thaw, then squeeze out excess water with a clean towel—moisture is the enemy of creaminess!
2. Make the Cheese Sauce
In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook 1–2 minutes (this is your roux).
Gradually whisk in broth and cream, stirring constantly until thickened (about 3–5 minutes).
Reduce heat to low. Stir in 1 cup cheddar, garlic powder, onion powder, salt, and pepper until smooth and melted.
3. Combine & Bake
Stir in asparagus until coated. Pour into a greased 9x13-inch baking dish.
Sprinkle with remaining ½ cup cheddar.
4. Add the Crumb Topping
In a small bowl, mix panko, 1 tbsp melted butter, and Parmesan. Sprinkle evenly over the casserole.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and topping is golden.
Let rest 5 minutes before serving.
Tips for Casserole Success
- Don’t skip draining asparagus—wet veggies = watery sauce.
- Use full-fat dairy—low-fat milk can make the sauce thin.
- Make it ahead: Assemble (unbaked), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to bake time.
- Boost flavor: Add a pinch of nutmeg or 1 tsp Dijon mustard to the sauce.
- Freezer-friendly: Freeze unbaked casserole for up to 3 months. Thaw overnight, then bake as directed.
Delicious Variations
- Protein-Packed: Add 1 cup diced ham or cooked chicken
- Mushroom Medley: Sauté 8 oz mushrooms with the asparagus
- Gluten-Free: Use GF flour and GF breadcrumbs
- Vegan: Use plant-based butter, unsweetened almond milk, and vegan cheese
- Herb-Forward: Stir in 1 tbsp fresh thyme or tarragon
Serving Suggestions
- Holiday plate: Alongside roasted turkey or ham
- Weeknight comfort: With garlic mashed potatoes and a simple salad
- Brunch side: Next to quiche or scrambled eggs
- Vegetarian feast: Paired with wild rice pilaf and crusty bread
Frequently Asked Questions (FAQs)
Q: Can I use canned asparagus?
A: Not recommended—it’s too soft and watery. Stick to fresh or frozen.
Q: Why is my sauce grainy?
A: Likely from pre-shredded cheese (anti-caking agents) or high heat. Use block cheese and melt gently.
Q: Can I make this dairy-free?
A: Yes! Use plant-based butter, unsweetened oat milk, and vegan cheddar.
Q: Can I prep it the night before?
A: Absolutely! Assemble, cover, and refrigerate. Bake as directed (add 10 minutes if cold).
Final Thoughts: Comfort, Elevated
Cheesy Asparagus Casserole isn’t just a side dish—it’s a celebration of simplicity and seasonal flavor. With its creamy texture, vibrant green spears, and buttery crunch, it’s the kind of recipe that brings people together, fills bellies, and earns recipe requests at every gathering.
So trim those asparagus stalks, melt that cheese, and bake a casserole that doesn’t just feed people—but brings them comfort, joy, and a taste of home.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you add ham? Go gluten-free? Share your casserole triumph in the comments below—or tag me on social. And if you know someone who thinks asparagus = bland, send them this recipe. You’ll change their mind—one cheesy bite at a time! 🥦✨🧀
