Here’s a creamy, comforting asparagus casserole—perfect as a side dish or light meal:
Creamy Asparagus Casserole
Ingredients (serves 4–6):
- 1 lb (450 g) fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ cup grated Parmesan cheese
- 1 cup cream or milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- ½ cup breadcrumbs (optional, for topping)
Instructions:
- Preheat oven: 375°F (190°C). Grease a baking dish.
- Blanch asparagus:
- Boil asparagus for 2–3 minutes, then transfer to ice water. Drain and set aside.
- Make sauce:
- Melt butter in a pan over medium heat.
- Add onion and cook until soft, then add garlic.
- Stir in flour and cook for 1 minute.
- Gradually add cream or milk, stirring until thickened.
- Season with salt and pepper.
- Assemble:
- Place asparagus in the baking dish.
- Pour sauce over it.
- Sprinkle with shredded cheese and Parmesan.
- Add breadcrumbs on top if using.
- Bake:
- Bake for 20–25 minutes until bubbly and golden on top.
💡 Tips:
- Add cooked chicken or mushrooms to turn it into a main dish.
- For extra crunch, mix breadcrumbs with a little melted butter before topping.
- A squeeze of lemon juice before serving brightens the flavor.
If you want, I can give you a lighter, low-cream version or a cheesy baked asparagus with bacon—both are really popular variations.
