Asparagus Casserole with Cream Cheese (Printable)

Tender asparagus in rich cream sauce with melted cheese and buttery breadcrumb topping

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 cup shredded Gruyère or Swiss cheese, divided
07 - 1/4 cup grated Parmesan cheese

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp ground nutmeg (optional)

→ Topping

11 - 1/2 cup fresh breadcrumbs
12 - 1 tbsp unsalted butter, melted

# How To Make:

01 - Preheat the oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add asparagus and blanch for 2–3 minutes until just tender and bright green. Drain thoroughly and pat dry with paper towels. Arrange blanched asparagus in the prepared baking dish.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Add flour and cook for 1 minute, stirring constantly to form a smooth paste. Do not let it brown.
04 - Gradually whisk in milk and heavy cream, ensuring no lumps form. Continue cooking and whisking for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
05 - Remove saucepan from heat. Stir in half the Gruyère cheese (1/2 cup) and all the Parmesan cheese until melted and smooth. Season with salt, black pepper, and nutmeg if desired.
06 - Pour the cheese sauce evenly over the arranged asparagus. Sprinkle the remaining Gruyère cheese across the top.
07 - In a small bowl, combine fresh breadcrumbs with 1 tbsp melted butter. Toss until evenly coated.
08 - Sprinkle buttered breadcrumbs evenly over the casserole. Bake for 20–25 minutes until bubbly and golden brown on top.
09 - Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly.

# Expert Hints:

01 -
  • That moment when you pull it from the oven and the whole kitchen smells like nutmeg and melting cheese is absolutely worth the effort
  • The way the tender asparagus contrasts with the crispy topping makes every bite feel like a tiny celebration
02 -
  • Don't skip blanching the asparagus first, I tried roasting them directly in the sauce once and ended up with unevenly cooked spears
  • The sauce might look too thin when you first pour it, but it thickens beautifully in the oven
03 -
  • Trim the woody ends by bending each spear until it snaps naturally, it finds the exact right spot every single time
  • If you're making this ahead, underbake by 5 minutes and finish in the oven before serving to keep that topping crisp
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