Cheesy Asparagus Casserole Delight
Tender asparagus tucked under a creamy, cheddar-Parmesan sauce and a crisp panko top. Comforting, cheesy, and weeknight easy.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb asparagus spears trimmed and cut into 2-inch pieces
- 1 tbsp olive oil for roasting
- 3 tbsp unsalted butter divided
- 0.5 cup yellow onion finely chopped
- 1 tsp minced garlic
- 2.5 tbsp all-purpose flour
- 1.5 cup whole milk room temperature if possible
- 0.33 cup sour cream
- 1.25 cup shredded sharp cheddar packed lightly
- 0.25 cup grated Parmesan
- 1 tsp kosher salt divided
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 0.5 cup panko breadcrumbs
- 0.5 tsp lemon zest
- 0.25 tsp red pepper flakes optional
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Toss asparagus with olive oil, a pinch of salt, pepper, and paprika.
- Spread on a sheet pan and roast 8–10 minutes until crisp-tender. Set aside.
- Melt 2 tbsp butter in a skillet over medium heat. Soften onion for 3 minutes.
- Stir in garlic for 30 seconds. Sprinkle in flour and cook, whisking, 1 minute.
- Slowly whisk in milk. Simmer, stirring, until thick and smooth, 3–5 minutes.
- Off heat, stir in sour cream, cheddar, Parmesan, lemon zest, remaining salt, pepper, and flakes.
- Combine roasted asparagus and cheese sauce in the baking dish. Spread evenly.
- Melt remaining 1 tbsp butter. Toss with panko until evenly moistened.
- Scatter crumbs over casserole. Bake 15–18 minutes until bubbling and golden. Rest 5 minutes.
Notes
Variation: Swap half the cheddar for Gruyère, or add cooked bacon bits to the topping. To prep ahead, assemble without crumbs, refrigerate up to 24 hours, then add crumbs and bake, adding 5–10 minutes.
This recipe is an original creation inspired by classic Cheesy Asparagus Casserole Delight flavors. All ingredient ratios and instructions are independently developed.