Asparagus Casserole with Cream Sauce (Printer-friendly)

Tender asparagus baked in creamy cheese sauce with golden breadcrumb topping

# 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

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp ground nutmeg (optional)

→ Topping

11 - 1/2 cup fresh breadcrumbs
12 - 1 tbsp unsalted butter, melted

# How to Make It:

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

# Cooking Tips:

01 -
  • The velvety cheese sauce turns ordinary asparagus into something people actually get excited about eating
  • It comes together in under 45 minutes but tastes like it took all afternoon
  • The crispy breadcrumb topping adds the perfect crunch against the tender vegetables
02 -
  • Over blanching the asparagus is the biggest mistake you can make because theyll turn mushy after baking
  • The sauce will look thin at first but thickens quickly once you add the cheese
  • Letting the casserole rest those five minutes makes all the difference for clean serving
03 -
  • Trim woody ends by snapping the spears naturally where they want to break
  • Grate your own cheese instead of buying pre shredded for better melting
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