Asparagus Casserole
Asparagus Casserole is a creamy veggie bake featuring fresh asparagus and mushrooms baked in a garlic cheese sauce, with a crispy topping.
Equipment
Ingredients
- ¾ cup (75 g) panko breadcrumbs or crushed Ritz crackers
- ¼ cup (22 g) grated parmesan
- 2 pounds (900 g) asparagus woody parts trimmed
For The Sauce:
- 3 tablespoons (42 g) butter
- 8 ounces (225 g) mushrooms thinly sliced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- 2 tablespoons (15 g) all purpose flour
- 2 cups (480 ml) whole milk
- 4 ounces (113 g) cream cheese
- ½ cup (110 g) shredded mozzarella cheese
- ⅛ teaspoon ground nutmeg
Instructions
- Blanch asparagus: Bring 4 quarts of water, and 1 teaspoon of salt to a boil. Add the asparagus and set a timer for 2-3 minutes. Meanwhile, prepare a bowl with ice cold water.
- When the timer is up, Remove the asparagus from the boiling wanter, and plunge it into the ice water to stop the cooking process. Leave the asparagus in the ice water for 5 minutes, then drain and dry with paper towels. Cut into 2 inch pieces.
- Preheat the oven to 350°F (180°C), or 160°C fan oven. In a bowl, combine the breadcrumbs with parmesan, and set aside.
- Make the sauce: Melt the butter in a skillet over medium heat, and add the mushrooms. Season with salt and pepper and cook for 2-3 minutes or until tender.
- Add garlic and cook for 30 seconds, then add flour and cook for 30 more seconds.
- Gradually add milk and whisk until heated through. Then add in the cream cheese and mozzarella and nutmeg. Remove from heat and stir to melt the cheeses.
- Add blanched asparagus to the sauce and stir to combine. Transfer to a 9x13 inch (approx 22 x 33 cm) casserole dish if the dish you’re using is not oven-proof. Sprinkle the panko parmesan mixture over the top.
- Bake in the preheated oven for 15 minutes, then place under the broiler until the top is golden brown.
Notes
- I have a whole post on the process of blanching asparagus. So head there if you need more details!
- Don't skip the ice bath for the asparagus spears. This step stops the cooking process so that you don't end up with mushy vegetables.
- You can make this recipe with thin stalks of asparagus or thick ones. What's most important is that the asparagus is fresh and that you've removed the parts at the bottom that are woody and difficult to eat.
- If you prefer a different topping, try asparagus casserole with crispy french fried onions instead of the breadcrumbs. Crushed potato chips or Ritz crackers will also be delicious.
- To Store: You can store leftovers in an airtight container in the refrigerator. I don't recommend making this dish ahead of time though, as it's best when it's fresh from the oven.
Nutrition
Calories: 217kcal | Carbohydrates: 15g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 503mg | Potassium: 459mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1352IU | Vitamin C: 7mg | Calcium: 194mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/asparagus-casserole/