Asparagus Casserole Creamy Cheese (Printable Version)

Fresh asparagus baked in creamy cheese sauce with crispy breadcrumb topping

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus spears, trimmed

→ Dairy & Sauce Components

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 cup shredded Gruyère or Swiss cheese, divided
07 - 1/4 cup grated Parmesan cheese

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp ground nutmeg

→ Topping

11 - 1/2 cup fresh breadcrumbs
12 - 1 tbsp unsalted butter, melted

# How to Make:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a rolling boil. Add trimmed asparagus and blanch for 2-3 minutes until bright green and just tender. Drain thoroughly and pat dry with paper towels. Arrange in prepared baking dish.
03 - In a medium saucepan over medium heat, melt 2 tbsp butter. Sprinkle in flour and whisk constantly for 1 minute to cook out raw flour taste, creating a smooth paste.
04 - Gradually whisk in milk and heavy cream, stirring continuously to prevent lumps. Continue cooking and whisking for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
05 - Remove saucepan from heat. Stir in 1/2 cup Gruyère cheese and all Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg, stirring to combine.
06 - Pour cheese sauce evenly over arranged asparagus. Sprinkle remaining 1/2 cup Gruyère cheese across the surface.
07 - In a small bowl, combine fresh breadcrumbs with 1 tbsp melted butter. Toss until breadcrumbs are evenly coated.
08 - Sprinkle buttered breadcrumbs evenly over cheese layer. Bake for 20-25 minutes until sauce is bubbling and topping is golden brown.
09 - Remove from oven and let casserole stand for 5 minutes to allow sauce to set slightly before serving.

# Expert Tips:

01 -
  • The sauce comes together faster than you can set the table, but it tastes like you spent all afternoon making it
  • Even people who swear they hate asparagus come back for seconds when its wrapped in this cheesy blanket
02 -
  • Blanching the asparagus first is non negotiable—raw spears will not cook through in the time it takes the sauce to bubble and the crumbs to brown
  • Patting the asparagus completely dry prevents the cream sauce from becoming watery and separating in the oven
03 -
  • Grate your own cheese from blocks instead of buying pre shredded—the anti caking coating on bagged cheese prevents it from melting smoothly into the sauce
  • If your asparagus spears vary in thickness, sort them and give the thick ones a 30 second head start in the boiling water before adding the thin ones
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