Of course! Cheesy Asparagus Casserole is a fantastic side dish that transforms fresh asparagus into a creamy, decadent, and comforting bake. It’s perfect for holidays, potlucks, or a special weeknight dinner.
Here are two fantastic versions: a Classic Creamy Version and a Lighter, Crispy Top Version.
Version 1: Classic Creamy Cheesy Asparagus Casserole
This version is rich, comforting, and reminiscent of a green bean casserole, but with asparagus.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Servings: 6
Ingredients
· 1 ½ to 2 pounds fresh asparagus, ends trimmed
· 2 tbsp unsalted butter
· 1 medium yellow onion, finely chopped
· 2 cloves garlic, minced
· 8 oz cremini or white mushrooms, sliced
· 3 tbsp all-purpose flour
· 1 ½ cups whole milk or half-and-half
· 1 cup shredded sharp cheddar cheese
· ½ cup grated Parmesan cheese, divided
· ½ cup sour cream
· 1 tsp Dijon mustard
· ½ tsp kosher salt
· ¼ tsp black pepper
· ⅛ tsp ground nutmeg (optional, but highly recommended)
· 1 cup French fried onions (for topping)
Instructions
- Prep Asparagus: Preheat oven to 375°F (190°C). Grease a 9×13-inch or 2-quart baking dish. Trim the tough ends from the asparagus and cut the spears into 2-inch pieces. Blanch them by boiling for 2-3 minutes, then plunging into ice water. This keeps them bright green and crisp-tender. Drain well.
- Make the Sauce: In a large skillet or Dutch oven, melt butter over medium heat. Add the onion and mushrooms and cook until softened and the mushrooms have released their liquid, about 8-10 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Create the Roux: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes. This removes the raw flour taste.
- Whisk in Milk: Gradually pour in the milk while whisking constantly to avoid lumps. Bring the mixture to a simmer, stirring until it thickens, about 3-5 minutes.
- Add Cheese & Seasonings: Remove from heat. Stir in the cheddar cheese, ¼ cup of the Parmesan cheese, sour cream, Dijon mustard, salt, pepper, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
- Combine: Gently fold the blanched asparagus pieces into the creamy sauce until evenly coated.
- Assemble: Pour the mixture into the prepared baking dish and spread it evenly.
- Top and Bake: In a small bowl, mix the remaining ¼ cup of Parmesan cheese with the French fried onions. Sprinkle this mixture evenly over the top.
- Bake: Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve: Let it rest for 5 minutes before serving.
Version 2: Lighter Crispy Parmesan & Breadcrumb Casserole
This version is simpler and lets the flavor of the asparagus shine through, with a deliciously crispy, cheesy topping.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Servings: 4-6
Ingredients
· 1 ½ pounds fresh asparagus, ends trimmed
· 2 tbsp olive oil
· 3 cloves garlic, minced
· ½ tsp kosher salt
· ¼ tsp black pepper
· 1 cup shredded mozzarella cheese (for meltiness)
· ½ cup grated Parmesan cheese
· ⅓ cup panko breadcrumbs
· 1 tbsp melted butter
· 1 tsp Italian seasoning or dried parsley
· Zest of half a lemon (optional, for brightness)
Instructions
- Prep: Preheat oven to 425°F (220°C). This high heat will roast the asparagus perfectly. Grease a 9×13-inch or similar-sized baking dish.
- Combine Asparagus & Aromatics: Place the trimmed asparagus in the baking dish. Drizzle with olive oil, add the minced garlic, salt, and pepper. Toss to coat evenly.
- Cheese Layer: Sprinkle the shredded mozzarella cheese evenly over the asparagus.
- Make the Topping: In a small bowl, combine the Parmesan cheese, panko breadcrumbs, melted butter, and Italian seasoning. Mix until the breadcrumbs are coated.
- Top and Bake: Sprinkle the breadcrumb mixture evenly over the cheese layer.
- Bake: Bake for 15-20 minutes, or until the asparagus is tender-crisp, the cheese is melted and bubbly, and the topping is golden brown. If you want an extra crispy top, broil for the last 1-2 minutes (watch closely!).
- Finish and Serve: If using, sprinkle with lemon zest right before serving for a fresh kick.
Pro Tips & Customizations
· Trimming Asparagus: Hold one spear at each end and bend it. It will naturally snap at the point where the tough end meets the tender stalk. Use that as a guide to trim the rest of the bunch.
· Add Protein: Turn it into a main dish by adding 2 cups of diced, cooked chicken or ham to the creamy sauce in Version 1.
· Cheese Variations: Feel free to experiment! Gruyère, Fontina, or Gouda are excellent melting cheeses that work beautifully.
· Make it Ahead: For Version 1, you can assemble the casserole (without the fried onion topping) up to a day ahead. Cover and refrigerate. Add the topping and bake from cold, adding 5-10 minutes to the baking time.
· Bacon Lover’s Twist: Add ½ cup of cooked, crumbled bacon to the sauce or sprinkle it on top before baking.
No matter which version you choose, you’ll have a delicious and impressive side dish that celebrates the wonderful flavor of asparagus! Enjoy