Asparagus Casserole (Printable)

Fresh asparagus in rich cream sauce with melted cheese and buttered breadcrumbs

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

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

# Preparation Steps:

01 - Preheat the oven to 400°F. Lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes until just tender and bright green. Drain and pat dry. Arrange asparagus in the prepared baking dish.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk and cream. Cook, whisking, until the sauce thickens (about 3–4 minutes). Remove from heat. Stir in half the Gruyère (1/2 cup) and all the Parmesan cheese. Season with salt, pepper, and nutmeg.
05 - Pour the cheese sauce evenly over the asparagus. Sprinkle remaining Gruyère over the top.
06 - In a small bowl, toss breadcrumbs with 1 tbsp melted butter. Sprinkle evenly over the casserole.
07 - Bake for 20–25 minutes, until bubbly and golden brown on top. Let stand for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The creamy sauce somehow makes asparagus taste like a guilty pleasure instead of something you should eat
  • That golden breadcrumb crust creates the most satisfying crunch against the tender spears
  • It's fancy enough for Easter dinner but simple enough for a random Tuesday
02 -
  • Don't skip blanching the asparagus first—it ensures the spears are perfectly tender when the casserole finishes baking
  • The sauce will look thin at first but thickens beautifully as it bakes
  • Room temperature cream incorporates into the sauce more smoothly than cold cream straight from the fridge
03 -
  • Pat the blanched asparagus really dry before arranging them in the dish—excess water makes the sauce too thin
  • Use the coarse side of a box grater to make fresh breadcrumbs from stale bread
  • Watch the casserole closely during the last 5 minutes—breadcrumb toppings can go from golden to burned quickly
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