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Growing up, asparagus wasn’t exactly my favorite veggie. My mom would steam it until it was mushy, and I’d push it around my plate hoping it would magically disappear. But everything changed when my neighbor brought over her asparagus casserole to a potluck. The combination of fresh asparagus, creamy sauce, and that crunchy topping showed me what I’d been missing all along. Now, this casserole is a regular at my dinner table, and even my kids – who normally run from anything green – ask for seconds.
Suggestions for Ingredient Substitution
Unsalted butter can be replaced with olive oil or coconut oil for a dairy-free option. Use slightly less oil than butter, as it’s more liquid. This substitution maintains the richness while potentially offering heart-healthy fats. Panko breadcrumbs can be swapped with crushed nuts or seeds for a gluten-free, low-carb alternative. Almonds or pumpkin seeds work well, adding crunch and nutritional benefits. Adjust the quantity to taste. Full-fat milk can be substituted with unsweetened almond milk or oat milk for a plant-based version. Use the same amount, but be aware that the sauce may be slightly less creamy. If needed, add a tablespoon of cornstarch to thicken the sauce.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 35-45 g
- Fat: 60-70 g
- Carbohydrates: 80-90 g
Ingredients
- 3 tablespoons unsalted butter, split into portions
- 1/2 cup panko breadcrumbs (ideally whole-wheat)
- 3 pounds asparagus, trimmed and cut into 2-inch sections
- 1 tablespoon minced garlic
- 2 tablespoons regular flour
- 2 cups full-fat milk
- 5 ounces cream cheese
- 1/2 cup shredded mozzarella cheese (part-skim)
- 1 teaspoon salt
Step 1: Preheat Oven and Prepare Water Baths
Begin by preheating your oven to 450°F (232°C).
Meanwhile, put a large pot of water on the stove to boil.
Prepare a large bowl of ice water and set it near the stove to create an ice bath for the asparagus.
Step 2: Prepare Panko Topping
Melt 1 tablespoon of butter in a small bowl using a microwave, taking about 30 seconds.
Once melted, stir in 1/2 cup of panko breadcrumbs until well coated.
Set this mixture aside for later use.
Step 3: Blanch the Asparagus
Add 3 pounds of asparagus to the boiling water and cook until they turn bright green, approximately 1 minute.
Quickly transfer the asparagus to the ice bath to stop the cooking process.
Let them cool for 5 minutes, then drain and pat them dry.
Arrange the cooled asparagus evenly in a 9-by-13-inch baking dish.
Step 4: Prepare the Cheese Sauce
In the same pot, heat it over medium-high heat and add the remaining 2 tablespoons of butter, stirring until it melts.
Add 1 tablespoon of minced garlic and cook, stirring frequently, until it becomes fragrant, about 1 minute.
Stir in 2 tablespoons of flour and cook for about 30 seconds.
Gradually whisk in 2 cups of milk, bringing the mixture to a boil, whisking constantly.
Continue to cook and whisk until the sauce thickens, roughly 5 minutes.
Remove the pot from the heat and stir in 5 ounces of cream cheese, 1/2 cup of mozzarella, and 1 teaspoon of salt until smooth.
Pour this rich cheese sauce over the asparagus in the baking dish and stir gently to coat the asparagus evenly.
Step 5: Bake and Serve
Sprinkle the reserved panko topping evenly over the cheese-coated asparagus.
Place the baking dish in the preheated oven and bake until the asparagus is tender and the topping is golden brown, about 12 to 15 minutes.
Serve hot and enjoy your delicious dish!
