Creamy Asparagus Side Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds fresh asparagus, trimmed
02 -
5 tablespoons unsalted butter, divided
03 -
2 tablespoons all-purpose flour
04 -
1 teaspoon garlic powder
05 -
½ teaspoon salt, or to taste
06 -
½ teaspoon ground black pepper
07 -
2 cups heavy cream
08 -
1 cup freshly grated parmesan cheese, divided
09 -
½ cup shredded mozzarella cheese
10 -
½ cup panko breadcrumbs (Italian breadcrumbs may be substituted)
# Instructions:
01 -
Heat your oven to 400°F. Grab a 9x13-inch ceramic or glass baking dish, give it a quick spray with cooking spray, and arrange your trimmed asparagus inside. Set this aside while you work on the sauce.
02 -
Melt 3 tablespoons of butter in a small saucepan over medium-high heat. Once it's melted, add the flour, garlic powder, salt and pepper. Whisk everything together for about 1-2 minutes until it thickens up nicely. This roux is key to getting a perfectly thick sauce without using any canned soup!
03 -
Pour in the heavy cream slowly while whisking constantly. Let the mixture come to a gentle simmer (careful not to boil it too hard or the cream might break). Keep it simmering for 3-5 minutes until it's beautifully thickened, whisking frequently. Take the pan off the heat, stir in half a cup of Parmesan cheese, and whisk until smooth.
04 -
Pour your creamy sauce evenly over the asparagus in the baking dish. Make sure all those stalks get covered in that delicious goodness.
05 -
Melt the remaining 2 tablespoons of butter in a microwave-safe bowl (about 30 seconds should do it). Mix in the panko breadcrumbs, then add the remaining half cup of Parmesan and all the mozzarella. Mix it together - it'll be nice and crumbly, which is exactly what you want for a crunchy topping.
06 -
Sprinkle that cheesy crumb mixture evenly over your sauced asparagus. Pop it in the oven for 15-20 minutes, until the top gets beautifully golden brown. For even browning, rotate the dish halfway through baking. Serve hot and enjoy this cheesy, creamy asparagus heaven!
# Notes:
01 -
This casserole makes a wonderful holiday side dish from Thanksgiving to Easter, but it's fast and easy enough for weeknight dinners too.
02 -
Store leftovers in an airtight container in the fridge for up to 4-5 days. Note that the crispy topping won't stay crispy when reheated.
03 -
Fresh asparagus is highly recommended - frozen or canned will be too mushy and release too much water while baking.
04 -
For best results, use average or medium-thickness asparagus stalks.