Asparagus Casserole with Cream (Printable)

Fresh asparagus baked in rich cheese sauce with golden breadcrumb topping

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus spears, 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

→ Topping

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

# How To Make:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add asparagus and cook 2–3 minutes until bright green and just tender. Drain well and pat dry. Arrange spears in prepared baking dish.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute, stirring constantly to form a smooth paste.
04 - Gradually whisk in milk and heavy cream. Continue whisking until sauce thickens and bubbles, about 3–4 minutes.
05 - Remove from heat. Stir in 1/2 cup Gruyère and all Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Pour cheese sauce evenly over asparagus. Sprinkle remaining 1/2 cup Gruyère across the top.
07 - Combine breadcrumbs with 1 tbsp melted butter in a small bowl. Sprinkle mixture evenly over cheese layer.
08 - Bake 20–25 minutes until sauce bubbles and topping turns golden brown.
09 - Let stand 5 minutes to set before serving warm.

# Expert Tips:

01 -
  • The way the creamy sauce soaks into every spear while keeping that satisfying snap
  • That golden breadcrumb crust that makes everyone reach for seconds before asking what it is
02 -
  • Overcooking the asparagus during blanching is the mistake that turns this from elegant to mushy
  • The sauce will look too thin when you pour it, but it thickens beautifully in the oven
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts so much better
  • Dont skip the nutmeg, its the secret ingredient that makes the sauce taste restaurant-quality
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