Cheesy Asparagus Casserole!!!

• 2 lbs (900g) fresh asparagus, woody ends trimmed, cut into 2-inch pieces
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups (360ml) whole milk
• 1 cup (4 oz) shredded sharp cheddar cheese
• ½ cup (2 oz) shredded Parmesan cheese
• ½ tsp garlic powder
• ¼ tsp ground nutmeg (optional but classic)
• Salt & black pepper to taste

For the Topping:

• ½ cup panko breadcrumbs (or crushed crackers)
• 2 tbsp melted butter
• 2 tbsp grated Parmesan cheese
• Optional: ¼ tsp paprika for color

💡 Pro Tips:

• Don’t overcook asparagus—it should be crisp-tender before baking.
• Use freshly shredded cheese—pre-shredded won’t melt as smoothly.
• Blanch asparagus 2–3 mins if very thick (skip if thin spears).

Step-by-Step Instructions (Creamy, Golden, Foolproof)

1. Prep the Asparagus

• Trim tough ends; cut into 2-inch pieces.
• Steam or sauté 3–4 minutes until bright green and slightly tender. Drain well.

2. Make the Cheese Sauce

• Melt 2 tbsp butter in a saucepan over medium heat.
• Whisk in flour; cook 1 minute to form a roux.
• Gradually whisk in milk; simmer 2–3 minutes until thickened.
• Remove from heat; stir in cheddar, Parmesan, garlic powder, nutmeg, salt, and pepper until smooth.

3. Assemble

• Spread asparagus in a greased 9x13-inch baking dish.
• Pour cheese sauce evenly over top.

4. Add Topping & Bake

• Mix panko, melted butter, Parmesan, and paprika; sprinkle over casserole.
• Bake at 375°F (190°C) for 20–25 minutes, until bubbly and topping is golden.
• Let rest 5 minutes before serving.

Serving Suggestions

• 🥩 Classic pairing: With roasted chicken, pork chops, or meatloaf
• 🍗 Holiday favorite: Alongside ham or turkey
• 🥖 For dipping: Warm crusty bread or garlic toast
• 🍷 Wine pairing: Chardonnay or dry Riesling

Make-Ahead & Storage Tips

• Fridge: Assemble unbaked; cover and refrigerate up to 1 day. Bake as directed (+10 mins).
• Freeze? Freeze baked casserole up to 2 months. Thaw overnight; reheat covered at 350°F.
• Leftovers: Keep up to 3 days—reheat in oven for best texture.

Frequently Asked Questions

Q: Gluten-free?A: Yes! Use GF flour and GF panko (like Ian’s or Aleia’s).

Q: Frozen asparagus?A: Yes—but thaw and drain very well to avoid watery casserole.

Q: No heavy cheese?A: Reduce cheese by half and add ¼ cup Greek yogurt for tang.

Q: Can I add mushrooms or onions?A: Absolutely! Sauté ½ cup diced onion or mushrooms with the asparagus.

❤️ The Heart of the Dish

Cheesy Asparagus Casserole isn’t just a side—it’s a celebration of spring and simplicity. It transforms humble vegetables into something indulgent, comforting, and deeply satisfying.

So trim those spears, melt that cheese, and bake with joy. Because the best sides aren’t complicated—they’re creamy, golden, and made with love.

“Good casserole doesn’t need a recipe—it just needs asparagus, cheese, and someone hungry.” 🥦✨