For the Casserole:
1.5 lbs fresh asparagus (or 20 oz frozen, thawed and drained), tough ends trimmed, cut into 2-inch pieces
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups chicken or vegetable broth
½ cup heavy cream or whole milk
1½ cups shredded sharp cheddar cheese, divided
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper, to taste
For the Topping:
½ cup panko breadcrumbs (or regular breadcrumbs)
1 tbsp melted butter
1 tbsp grated Parmesan (optional)Step-by-Step Instructions
1. Prep the Asparagus
If using fresh asparagus, blanch as noted above. Frozen? Thaw, then squeeze out excess water with a clean towel—moisture is the enemy of creaminess!
2. Make the Cheese Sauce
In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook 1–2 minutes (this is your roux).
Gradually whisk in broth and cream, stirring constantly until thickened (about 3–5 minutes).
Reduce heat to low. Stir in 1 cup cheddar, garlic powder, onion powder, salt, and pepper until smooth and melted.
3. Combine & Bake
Stir in asparagus until coated. Pour into a greased 9×13-inch baking dish.
Sprinkle with remaining ½ cup cheddar.
4. Add the Crumb Topping
In a small bowl, mix panko, 1 tbsp melted butter, and Parmesan. Sprinkle evenly over the casserole.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and topping is golden.
Let rest 5 minutes before serving.
Tips for Casserole Success
Don’t skip draining asparagus—wet veggies = watery sauce.
Use full-fat dairy—low-fat milk can make the sauce thin.
