Description
This Cheesy Roasted Asparagus Casserole is a creamy, savory side dish featuring tender asparagus spears smothered in a rich parmesan cheese sauce, topped with a crispy panko bread crumb crust. Perfect for family dinners or holiday gatherings, it combines the freshness of roasted asparagus with a decadent cheese sauce and buttery breadcrumbs for a delightful crunch.
Ingredients
Scale
Vegetables
- 2 pounds asparagus (tough ends trimmed off)
Dairy
- 1/4 cup butter (divided, plus additional for greasing the pan)
- 2 cups half and half (or equal parts milk and heavy cream)
- 1 cup freshly grated parmesan cheese (divided)
Pantry
- 2 ½ tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup panko bread crumbs
Instructions
- Preheat and prepare dish: Preheat your oven to 400ËšF. Brush a 9×13 casserole dish with melted butter to prevent sticking and add flavor.
- Arrange asparagus: Place the fresh trimmed asparagus evenly in the bottom of the buttered casserole dish.
- Make roux: On medium heat, melt 3 tablespoons of butter in a saucepan. Add the flour and whisk continuously for 1-2 minutes until the mixture turns a light golden brown, forming a roux that will thicken the sauce.
- Add dairy and seasoning: Slowly whisk in the half and half along with salt, garlic powder, and black pepper. Continue whisking until the sauce thickens. Remove from heat and stir in half a cup of parmesan cheese until melted and smooth.
- Pour sauce over asparagus: Pour the creamy cheese sauce evenly over the asparagus, leaving about an inch at the top and bottom of the spears uncovered for texture contrast.
- Initial baking: Bake the casserole uncovered in the oven for 10 minutes to allow the sauce to set and start roasting the asparagus.
- Prepare topping: In a small bowl, combine 1 tablespoon of melted butter, the panko bread crumbs, and the remaining 1/2 cup parmesan cheese to create a flavorful crunchy topping.
- Add topping and continue baking: Sprinkle the breadcrumb mixture evenly over the casserole. Return the dish to the oven and bake for an additional 5-8 minutes until the asparagus is tender and the topping begins to brown.
- Broil for finishing touch: Set the oven to broil and broil the casserole for 2-3 minutes or until the breadcrumb topping is golden brown and crisp. Remove from the oven and serve warm.
Notes
- For a lighter version, use milk instead of half and half, but the sauce will be less rich.
- Ensure asparagus is trimmed properly to avoid woody ends.
- Panko breadcrumbs provide the best crunch, but regular breadcrumbs can be used if necessary.
- Broil carefully and watch closely to avoid burning the breadcrumb topping.
- This dish pairs well with grilled chicken or roasted meats.
