Tender Asparagus Casserole (Printable Version)

Tender asparagus baked in creamy sauce with melted cheese and golden breadcrumb crust.

# What You 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
08 - 1 tbsp unsalted butter, melted

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp ground nutmeg (optional)

→ Topping

12 - 1/2 cup fresh breadcrumbs

# How-To:

01 - Preheat the oven to 400°F and lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Add asparagus and blanch for 2 to 3 minutes until tender and bright green. Drain and pat dry. Arrange asparagus in the prepared baking dish.
03 - In a medium saucepan, melt 2 tablespoons 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 to 4 minutes. Remove from heat and stir in half the shredded Gruyère and all the Parmesan cheese. Season with salt, pepper, and nutmeg if using.
05 - Pour the cheese sauce evenly over the asparagus. Sprinkle remaining Gruyère over the top.
06 - Toss breadcrumbs with 1 tablespoon melted butter and sprinkle evenly over the casserole.
07 - Bake for 20 to 25 minutes until bubbly and golden brown on top.
08 - Let the casserole stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The cream sauce clings to each spear in the most comforting way, making something simple feel truly elegant.
  • It comes together faster than most casseroles, leaving you time to set a proper table or pour a glass of wine.
02 -
  • Don't skip blanching the asparagus; raw spears stay tough even after baking, and you want tender bites throughout.
  • A pinch of nutmeg seems odd until you taste it, but it's the secret that makes people wonder what makes your sauce taste like a French kitchen.
03 -
  • Toast your breadcrumbs in a dry pan for a minute before tossing with butter if they're soft—it gives them a head start on browning and improves texture.
  • Keep the oven temperature steady at 400°F; a too-cool oven means the topping won't crisp, while too hot and the cheese sauce breaks.
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