Asparagus Casserole
This asparagus casserole is perfect for the holidays or a weeknight dinner. Blanching the asparagus before assembling the casserole helps to maintain its vibrant green color.
Ingredients
- 3 tablespoons unsalted butter, divided
- ½ cup panko breadcrumbs, preferably whole-wheat
- 3 pounds asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon finely chopped garlic
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 5 ounces cream cheese
- ½ cup shredded part-skim mozzarella cheese
- 1 teaspoon salt
Directions
- Preheat oven to 450°F. Put a large pot of water on to boil. Set a large bowl of ice water near the stove.
- Melt 1 tablespoon butter in a small bowl in the microwave, about 30 seconds. Stir in ½ cup panko; set aside.
- Cook 3 pounds asparagus in the boiling water until bright green, about 1 minute. Drain and transfer to the ice bath. Let cool for 5 minutes, then drain and pat dry. Arrange the asparagus in a 9-by-13-inch baking dish.
- Heat the pot over medium-high heat. Add the remaining 2 tablespoons butter and stir until melted. Add 1 tablespoon garlic and cook, stirring, until fragrant, about 1 minute. Add 2 tablespoons flour and cook, stirring, for 30 seconds. Gradually whisk in 2 cups milk. Bring to a boil, whisking constantly. Continue cooking and whisking until the mixture thickens, about 5 minutes. Remove from heat. Stir in 5 ounces cream cheese, ½ cup mozzarella and 1 teaspoon salt. Pour the cheese sauce over the asparagus and stir to coat.
- Sprinkle the reserved panko mixture on top. Bake until the asparagus is tender, 12 to 15 minutes.
