Asparagus Casserole

Active: 30 Min. Total: 45 Min

Serves 10


  • 3 tablespoons unsalted butter, divided

  • 1/2 cup panko breadcrumbs, preferably whole wheat

  • 3 pounds asparagus, trimmed and cut into 2-inch pieces

  • 1 tablespoon finely chopped garlic

  • 2 tablespoons all-purpose flour

  • 2 cups whole milk

  • 5 ounces cream cheese

  • 1/2 cup shredded part-skim mozzarella cheese

  • 1 teaspoon salt

Step 1

Preheat oven to 450. Put a large pot of water on to boil. Set a large bowl of ice water near the stove

Step 2

Melt 1 tablespoon butter in a small bowl in the microwave, about 30 seconds. Stir in panko; set aside.

Step 3

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 baking dish.

Step 4

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 mixture thickens, about 5 minutes. Remove from heat. Stir in cream cheese, mozzarella and salt.

Step 5

Pour the cheese sauce over the asparagus and stir to coat. Sprinkle the panko mixture on top. Bake until the asparagus is tender, 12 to 15 minutes.