This comforting asparagus casserole makes the perfect holiday side dish or sidekick to weeknight dinners. Creamy, crisp, and tender all in the same dish.
Blanche asparagus for 1 minute then place in an ice bath or bowl of cold water for 2 minutes. Strain and dry the asparagus then place them in a lightly sprayed 9x13 glass baking dish and set aside.
Melt ½ stick of butter in a medium pan. Cook onion and garlic for about 3 minutes over medium heat.
Whisk in flour and stir consistently for about 2 minutes. Slowly pour in milk, salt, and pepper. Continue to stir until thick, lowering the heat if needed.
Remove from the heat and add the cheeses. Mix until fully melted.
Pour the mixture over the asparagus and bake for about 15 minutes (you can check for the desired tenderness with a fork).
Start your topping about halfway into the bake time. Mix the panko with the melted butter in a small bowl. Quickly remove the casserole from the oven, sprinkle the panko mixture evenly over top, then add a final layer of shredded parmesan cheese. Place it back in the oven for the remainder of the cook time.
Notes
Asparagus should be rich green colored with closed, compact tips. Thicker spears are better for this recipe. Skinny spears will work just fine as well, but they won't need to bake as long. Snap off the ends of the asparagus and cut into 2-inch pieces. We'll start by blanching the asparagus so it will cook quicker and retain its vibrant color and nutrients.
The sauce is made with whole milk, cream cheese, mozzarella cheese, and butter and is thickened with all-purpose flour. You can use 2% milk in place of the whole milk if needed.
You can substitute the panko topping with crushed Ritz crackers if desired, or opt for crispy fried onions.
STORAGE - Store asparagus casserole, covered, in the refrigerator for up to 3 days. Reheat in a 350F oven until warmed through.
MAKE AHEAD - To make this casserole a day in advance, prepare the dish all the way through adding the cheese sauce on top of the asparagus in the casserole dish. Once you cover the asparagus with the sauce, allow it to cool, then cover with plastic wrap or an air-tight lid and store in the refrigerator. When ready to bake, remove the casserole from the fridge and allow it to rest at room temperature until the chill is taken off the dish (especially if it is glass). Bake according to recipe instructions.