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Make the best creamy Asparagus Casserole ever with this delicious recipe. Loaded with fresh asparagus and a homemade smoky cheese sauce, 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 mushroom-free. It has an incredible homemade smoky cheese sauce and it will become your family’s new favorite side dish.
And once you make this, you’ll definitely want to try out our Cheesy Green Bean Casserole for a fresh take on that holiday classic.
INGREDIENTS AND VARIATIONS
You’ll find exact measurements in the printable recipe card below, but this recipe is rocking:
- Asparagus – trimmed and cut into 2-inch pieces.
- Cheese – my preference is a smoked gouda because it provides incredible flavor.
- Unsalted butter and olive oil
- Garlic – because it makes everything better
- Nutmeg – your secret weapon for enhancing the flavor of homemade cheese sauces.
- All-purpose flour (see notes below for how to make this gluten-free)
- Warmed whole milk
- Chicken stock or turkey stock, or use veggie stock to make this vegetarian.
- Lemon zest to enhance the flavors.
- Panko bread crumbs for an incredible crispy topping.
Can I Make This Gluten-Free?
Yes, absolutely! This recipe uses all-purpose flour to create a roux. You can use your favorite gluten-free flour or cornstarch (like in this Gluten-Free Cheese Sauce) instead of all-purpose flour.
If you can’t find gluten-free panko bread crumbs, try using store-bought gluten-free fried onions, or you can make these Gluten-Free French Fried Onions or these Fried Shallots. Both can be made days ahead of time.
Can I Use Frozen Asparagus?
I prefer fresh whenever possible, but canned or frozen will also work beautifully. In the recipe card below I’ll walk you through the process of how to prep and cook the fresh asparagus.
If you prefer to use canned, 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.
I also have a tutorial on how to freeze asparagus if you have leftover fresh asparagus.
How to Trim Asparagus
Hold one stalk of asparagus with both hands, and try to snap the end off. Where it snaps is the natural breaking point.
You can snap each stalk individually, but to save time, I usually cut all the ends off at about the same point with a sharp knife.
Asparagus Casserole Meal Prep and Storage
You can cook and blanch the asparagus up to three days ahead of time. Drain and store in an air-tight container in the fridge.
The panko breadcrumb topping can be mixed and stored at room temperature or in the fridge for 24 hours.
The cheese sauce can also be made 2-3 days ahead of time. You can store the cheese sauce separately from the asparagus in the fridge. Top with the breadcrumbs just prior to baking.
I do not recommend freezing this cheesy asparagus casserole. The cheese sauce will get grainy when thawed, and the asparagus will become very soggy.
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.
More Asparagus Recipes You’ll Love
More One Pan Recipes to Try
Asparagus Casserole
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 350F.
- 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 aspargus, and reduce 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 stalks 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 350F 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.
- You can use your favorite gluten-free flour or cornstarch instead of all-purpose flour.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
