Asparagus casserole

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Recipe Intensity: Easy

Ingredients

For the Casserole Base:

• 2 pounds fresh asparagus, woody ends trimmed

• 3 tablespoons unsalted butter

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 1 ½ cups whole milk

• ½ cup chicken or vegetable broth

• 1 cup shredded sharp cheddar cheese

• ½ cup grated Parmesan cheese, divided

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• ¼ teaspoon smoked paprika (optional, for depth)

• 1 teaspoon Dijon mustard

For the Buttery Cracker Topping:

• 1 sleeve (about 35-40) buttery round crackers (like Ritz), coarsely crushed

• 3 tablespoons unsalted butter, melted

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon fresh parsley, chopped (for garnish)

Equipment

• 9×13 inch baking dish

• Large skillet or saucepan

• Mixing bowls

• Whisk

Instructions

1. Prep the Asparagus:
Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish.
Bring a large pot of salted water to a boil. While waiting, prepare an ice bath by filling a large bowl with ice and cold water.
Once the water is boiling, carefully add the trimmed asparagus and blanch for 2-3 minutes, just until they turn bright green and are tender-crisp. Do not overcook.
Immediately use tongs to transfer the asparagus to the ice bath to stop the cooking process. This step is crucial for retaining their vibrant color and crisp-tender bite.
After 1-2 minutes, drain the asparagus and pat them dry with a clean kitchen towel. Cut the spears into 1-2 inch pieces and arrange them evenly in the prepared baking dish.

2. Create the Creamy Sauce:
In your large skillet or saucepan, melt the 3 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Whisk constantly and cook for about 1-2 minutes to form a roux (a paste). This cooks out the raw flour taste.
Gradually pour in the milk and broth while whisking continuously to prevent any lumps from forming. Bring the sauce to a gentle simmer, continuing to whisk until it thickens noticeably, about 3-5 minutes.

3. Combine the Casserole:
Remove the skillet from the heat. Stir in the shredded cheddar cheese, ¼ cup of the grated Parmesan, salt, pepper, smoked paprika (if using), and Dijon mustard. Whisk until the cheese is completely melted and the sauce is smooth.
Taste the sauce and adjust seasoning if needed.
Pour the creamy cheese sauce evenly over the asparagus in the baking dish. Use a spatula to gently toss and ensure all the asparagus pieces are coated in the sauce.

4. Make the Topping and Bake:
In a medium bowl, combine the coarsely crushed crackers, the 3 tablespoons of melted butter, and the remaining 2 tablespoons of Parmesan cheese. Mix until the crumbs are evenly moistened.
Sprinkle the buttery crumb mixture evenly over the top of the asparagus and sauce.
Place the casserole in the preheated oven and bake for 25-35 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.

5. Serve and Enjoy:
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.
Garnish with fresh chopped parsley for a pop of color and freshness. Serve warm as the perfect side to roasted chicken, ham, or your favorite protein.

Chef’s Notes & Tips for Success

• Blanching is Key: Don’t skip blanching the asparagus! It ensures they are perfectly cooked and not raw or mushy in the final dish.

• Cheese Variations: Feel free to experiment with different cheeses. Gruyère, Monterey Jack, or Fontina would all be delicious substitutes for the cheddar.

• Make it Ahead: You can assemble the entire casserole (without baking) up to a day in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.

• Add Protein: For a heartier main dish, add 2 cups of diced, cooked ham or chicken to the sauce before pouring it over the asparagus.

• Cracker Alternatives: If you don’t have buttery crackers, panko breadcrumbs mixed with melted butter make an excellent crunchy topping.

Nutrition Information

Disclaimer: The nutritional information provided is an estimate and should not be used as a substitute for professional dietary advice. Calculations will vary based on the specific brands of ingredients you use.

• Serving Size: 1/8 of the casserole

• Calories: 285

• Total Fat: 19g

• Saturated Fat: 10g

• Trans Fat: 0g

• Cholesterol: 45mg

• Sodium: 550mg

• Total Carbohydrates: 19g

• Dietary Fiber: 3g

• Sugars: 7g

• Protein: 11g

Hayyat

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