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Make the best creamy asparagus casserole ever with this delicious recipe. Loaded with fresh asparagus, a homemade smoky cheese sauce, and a garlicky panko topping, this dish will become a family favorite for any occasion.
This asparagus casserole recipe is made with fresh asparagus, no condensed soup, and it is 100% mushroom-free (my dream!).
It has an incredible homemade smoky Gouda cheese sauce, and it will become your family’s new favorite side dish.
Pro Tips/Recipe Notes
- I recommend smoked Gouda, but smoked cheddar or gruyere would be delicious as well.
- Since you’re starting this recipe on the stovetop, I highly recommend using a pan that can go from the stovetop to the oven. I recommend using a small dutch oven (3-4 quart), a deep cast iron skillet, or a braiser pan.
- It is not necessary to cover the asparagus casserole while it bakes. Covering it with foil can actually increase the amount of time it needs to bake through. If the top of the casserole is browning too quickly, you can loosely tent the top of it with foil.
Creamy Asparagus Casserole With Garlic Panko
Make the best creamy asparagus casserole ever with this delicious recipe. Loaded with fresh asparagus, a homemade smoky cheese sauce, and a garlicky panko topping, this dish will become a family favorite for any occasion.
Ingredients
- 6 cups asparagus {cut into 2-3 inch pieces} {woody ends removed}
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic {minced}
- 2 tbsp all-purpose flour
- 1/2 cup chicken stock
- 1/2 cup whole milk {warmed}
- 1 tsp kosher salt
- 1/8 tsp nutmeg
- 2 tsp lemon zest
- 2 cups grated smoked gouda
Garlic Panko Bread Crumbs
- 1 cup panko
- 2 tsp garlic powder
- 4 tbsp unsalted butter
Instructions
- Fill a medium mixing bowl with ice water. Set aside.
- Preheat oven to 350˚F.
- Combine panko, garlic powder, and melted butter in a medium bowl until all the breadcrumbs are coated in butter. Set aside.1 cup panko, 2 tsp garlic powder, 4 tbsp unsalted butter
- In a large saucepan, bring 6 cups of water to a boil.
- Add the chopped asparagus, and reduce the heat to medium-high.6 cups asparagus {cut into 2-3 inch pieces}
- Cook asparagus for 1 minute, and then using a slotted spoon, transfer the pieces to the bowl of ice water.
- After 3 minutes, drain the asparagus from the ice water and set aside.
- In a medium heavy-bottomed oven-safe saucepan, combine butter, olive oil, and garlic over medium heat. Stir until garlic is starting to soften (2-3 minutes).2 tbsp unsalted butter, 1 tbsp olive oil, 4 cloves garlic {minced}
- Sprinkle flour over the top of the butter/garlic mixture, and whisk to combine. Cook until the flour turns a light caramel color (~3 minutes).2 tbsp all-purpose flour
- Add chicken stock, warmed milk, salt, nutmeg, and lemon zest. Cook, whisking constantly for 3 minutes.1/2 cup chicken stock, 1/2 cup whole milk {warmed}, 1 tsp kosher salt, 1/8 tsp nutmeg, 2 tsp lemon zest
- Turn off the burner, add gouda to the pan, and stir gently until the cheese has melted.2 cups grated smoked gouda
- Add in the aspargus and gently stir to combine.
- Top evenly with the breadcrumb mixture.
- Bake at 350˚F for 25-30 minutes, or until the breadcrumbs are golden brown.
Notes
- If you prefer to use canned asparagus, you’ll want to sub in 3-3.5, 15 oz cans of asparagus spears (drained). If you use frozen, rinse the asparagus with cool water and drain it before adding it to the cheese sauce.
- Do not skip the step of warming the milk before adding it to the roux. This will prevent the sauce from breaking/curdling.
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If you prefer a crispier topping, you can place the pot under a broiler set to low for 1-2 minutes, watching carefully to avoid burning.
Nutrition
Serving: 0.5cupCalories: 302kcalCarbohydrates: 12gProtein: 15gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 74mgSodium: 689mgPotassium: 279mgFiber: 2gSugar: 4gVitamin A: 1105IUVitamin C: 5mgCalcium: 382mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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