Blanching the asparagus before assembling this casserole helps to maintain its vibrant green color. This asparagus casserole is perfect for the holidays or a weeknight dinner.
Ingredients
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3 tablespoons unsalted butter, divided
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½ cup panko breadcrumbs, preferably whole-wheat
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3 pounds asparagus, trimmed and cut into 2-inch pieces
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1 tablespoon finely chopped garlic
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2 tablespoons all-purpose flour
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2 cups whole milk
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5 ounces cream cheese
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½ cup shredded part-skim mozzarella cheese
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1 teaspoon salt
Description
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Preheat oven to 450°F. Put a large pot of water on to boil. Set a large bowl of ice water near the stove.
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Melt 1 tablespoon butter in a small bowl in the microwave, about 30 seconds. Stir in panko; set aside.
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Cook asparagus in the boiling water until bright green, about 1 minute. Drain and transfer to the ice bath. Let cool for 5 minutes, then drain and pat dry. Arrange the asparagus in a 9-by-13-inch baking dish.
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Heat the pot over medium-high heat. Add the remaining 2 tablespoons butter and stir until melted. Add garlic and cook, stirring, until fragrant, about 1 minute. Add flour and cook, stirring, for 30 seconds. Gradually whisk in milk. Bring to a boil, whisking constantly. Continue cooking and whisking until the mixture thickens, about 5 minutes. Remove from heat. Stir in cream cheese, mozzarella and salt. Pour the cheese sauce over the asparagus and stir to coat.
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Sprinkle the reserved panko mixture on top. Bake until the asparagus is tender, 12 to 15 minutes.
