This creamy cheesy asparagus casserole is the perfect way to turn a simple vegetable into a decadent, \u201cgame-changing\u201d side dish. It\u2019s rich, velvety, and has a buttery crunch that perfectly balances the soft, crunchy asparagus.<\/p>\n\n\n\n
The secret to the recipe is to pre-blanch the asparagus so it stays bright green and doesn\u2019t turn mushy in the oven.<\/p>\n\n\n\n
\ud83e\udd58 The Perfect Asparagus Casserole
\ud83d\udcdd Ingredients
Ingredient Item Quantity
Base Fresh asparagus $1\\text{ kg}$ ($2\\text{ lbs}$), ends trimmed.<\/p>\n\n\n\n
Sauce Cream cheese $225\\text{ g}$ ($8\\text{ oz}$), softened.<\/p>\n\n\n\n
Sour cream or cream $120\\text{ ml}$ ($1\/2$ cup).
Garlic $3 cloves, finely chopped. Parmesan cheese $50\\text{ g}$ ($1\/2$ cup), grated.<\/p>\n\n\n\n
Toppings Grated cheddar or mozzarella $150\\text{ g}$ ($1.5$ cup).
Panko breadcrumbs (or crushed Ritz) $60\\text{ g}$ ($1\/2$ cup).
Melted butter $2$ tablespoons.
\ud83d\udc69\u200d\ud83c\udf73 Step-by-step guide<\/p>\n\n\n\n
Preparing the asparagus
Blanch: Bring a large pot of salted water to a boil. Drop the cleaned asparagus in for just $2$ minutes.
Shock: Immediately transfer them to a bowl of ice water. This will stop the cooking and lock in their bright green color. Pat dry thoroughly (wet asparagus will make a watery sauce!).
Making the Creamy Sauce
In a medium bowl, combine the softened cream cheese, sour cream (or cream), minced garlic, and Parmesan.
Season with salt, plenty of black pepper, and a pinch of nutmeg (the secret spice of creamy sauces).
Assembly
Place the dried asparagus in a lightly oiled $9\\x 13$ inch ($23\\x 33\\text{ cm}$) baking dish.
Spread the cream cheese mixture in the center of the stems.
Sprinkle the shredded cheddar evenly over the top.
The \u201ccrunch\u201d factor
Mix the breadcrumbs with the melted butter and a pinch of dried parsley.
Sprinkle the crumbs over the cheese.
Bake
Bake at $200\\text{\u00b0C}$ ($400\\text{\u00b0F}$) for $15-20$ minutes.
You want the cheese to be bubbling and the breadcrumbs to be a deep golden brown.
\ud83d\udca1 3 Pro Tips for the Best Casserole
The \u201ccrunch\u201d test: When cutting asparagus, don\u2019t just cut them open. Bend one stalk at the base until it snaps naturally. This is the line where the woody part ends and the soft part begins. Use this as a guide for the entire bunch.<\/p>\n\n\n\n
Add protein: For a complete meal, add 1 cup of cooked, shredded chicken or chopped crispy bacon to the sauce layer.<\/p>\n\n\n\n
Lemon zest: A teaspoon of lemon zest mixed into the breadcrumbs at the end adds a bit of freshness that cuts through the rich cheese.<\/p>\n\n\n\n
I\u2019ll show you how to make a \u201cketo-friendly\u201d version of this topping with crushed pork rind or almond flour instead of breadcrumbs?<\/p>\n","protected":false},"excerpt":{"rendered":"
This creamy cheesy asparagus casserole is the perfect way to turn a simple vegetable into a decadent, \u201cgame-changing\u201d side dish. It\u2019s rich, velvety, and has a buttery crunch that perfectly […]<\/p>\n","protected":false},"author":2,"featured_media":17350,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-17349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17349"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17349\/revisions"}],"predecessor-version":[{"id":17351,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17349\/revisions\/17351"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/17350"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}