Cheesy, creamy, and topped with crispy breadcrumbs and almonds, this asparagus casserole is the perfect side dish recipe for holidays or cozy weeknight dinners!
C.W. NewellYields: 6 - 8 serving(s)Prep Time: 30 minsTotal Time: 1 hr SavePrintA bubbling, golden casserole is always a showstopper, but when it involves tender asparagus and a rich homemade cheese sauce, it becomes the star of the whole meal. This asparagus casserole is one of the best vegetable side dishes because it goes with absolutely everything, from steak dinners to holiday ham to prime rib. The sauce that coats the crisp-tender asparagus begins with sautéed onion and garlic, then becomes nice and creamy thanks to milk, cheddar, and tangy cream cheese. A squeeze of lemon brightens it up just enough to balance the richness. And the topping? Buttery panko breadcrumbs tossed with parmesan, lemon zest, and sliced almonds add crunch and big flavor to this comforting casserole.
Can’t get enough asparagus? Check out these asparagus recipes for more ways to enjoy it!
Any size asparagus will work in a pinch, but slightly thicker stalks are best for this casserole. They hold their shape better during cooking and make for a prettier presentation. Very thin asparagus tend to overcook and get stringy, so they're best saved for quick sautés or salads.
-
Step
1
Preheat the oven to 400°F. Butter a 2-quart casserole dish.
-
Step
2
Bring a large pot of salted water to a boil over medium-high heat and prepare an ice bath in a large bowl. Add the asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Immediately transfer to the ice bath to stop the cooking. Drain, then pat the asparagus dry with a clean kitchen towel or paper towels.
-
Step
3
In a medium bowl, combine the panko, parmesan, almonds, and lemon zest. In a large skillet, melt 2 tablespoons of the butter over medium heat. Pour the melted butter over the breadcrumbs and toss to coat.
-
Step
4
In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Add the garlic, onion, and 1 teaspoon salt and cook, stirring occasionally, until softened, 3 to 5 minutes.
-
Step
5
Stir in the flour and pepper and cook until the raw flour smell disappears, 1 to 2 minutes. Gradually whisk in the milk, whisking until no lumps remain. Cook, scraping the bottom of the skillet with a rubber spatula, until the sauce thickens slightly 2 to 3 minutes. Remove from the heat and stir in the cheddar cheese, cream cheese, and lemon juice. Fold in the asparagus.
-
Step
6
Spoon the mixture into the prepared baking dish. Sprinkle with the panko mixture and bake until golden brown and bubbling, 20 to 25 minutes.
-
Step
7
Allow to sit 5 minutes before sprinkling with chives and serving.
