Cheesy Asparagus Casserole

 

Ingredients:

· 2 lbs fresh asparagus, tough ends trimmed, cut into 2-inch pieces
· 3 tablespoons butter
· 1 medium onion, finely diced
· 3 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 1 ½ cups milk (whole or 2%)
· 1 cup chicken or vegetable broth
· 1 cup shredded sharp cheddar cheese
· ½ cup grated Parmesan cheese, divided
· ½ cup sour cream or full-fat Greek yogurt
· 1 teaspoon Dijon mustard
· ½ teaspoon salt, plus more to taste
· ¼ teaspoon black pepper
· Pinch of nutmeg (optional, but classic)
· ⅓ cup panko breadcrumbs
· 1 tablespoon olive oil or melted butter

Instructions:

1. Prep & Blanch Asparagus: Preheat oven to 375°F (190°C). Butter a 9×13-inch or similar 3-quart baking dish. Bring a large pot of salted water to a boil. Add asparagus pieces and blanch for 2-3 minutes until bright green and crisp-tender. Immediately drain and plunge into ice water to stop cooking. Drain well and spread in the prepared dish.
2. Make the Cheese Sauce: In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux (it should be bubbly and light golden).
3. Combine Liquids: While whisking constantly, slowly pour in the milk and broth. Continue whisking until smooth. Bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
4. Finish the Sauce: Remove from heat. Stir in the cheddar cheese and ¼ cup of the Parmesan until melted. Stir in sour cream, Dijon mustard, salt, pepper, and nutmeg. Taste and adjust seasoning.
5. Assemble: Pour the warm cheese sauce evenly over the asparagus in the baking dish. Gently toss to coat if needed.
6. Add Topping: In a small bowl, mix the panko breadcrumbs with the remaining ¼ cup of Parmesan and 1 tablespoon of olive oil or melted butter. Sprinkle evenly over the casserole.
7. Bake: Bake, uncovered, for 25-30 minutes, until the sauce is bubbling around the edges and the top is golden brown and crispy.
8. Rest & Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly for easier scooping.