Creamy asparagus casserole is topped with crispy breadcrumbs and perfect for any occasion.
The asparagus is wonderfully crisp-tender and not mushy; the panko topping offers great crunch and salty Parmesan flavor.
Learn how to make asparagus casserole, and thrill everyone with this fresh and lighter casserole side dish.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Asparagus Casserole
Asparagus casserole is simple, as is the ingredient list.
Medium-thick spears take a little longer than pencil-thin spears to turn tender.
If you end up with thicker or thinner asparagus, you may need to adjust cooking time.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You’ll know the asparagus is ready when it’s easily pierced with a knife.
What’s the Best Asparagus for Asparagus Casserole?
We prefer medium-thick asparagus for this casserole.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thick spears can be woody and difficult to chew, while very thin spears may overcook and become limp.
With the medium-thick spears, you get a nice tender finish after baking that still retains some crispness.
What Goes With Asparagus Casserole?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Asparagus casserole is a fantastic side for any number of dishes, whether you’re serving withEaster recipesorholiday mains.
We love this casserole especially withHoney-Glazed HamandSlow-Cooker Salisbury Steak.
Equally great sides to serve with this casserole includeCheesy Broccoli-and-Rice Casserole,Home-Style Butterbeans, orTwice-Baked Potato Casserole.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store in the fridge up to 4 days, and reheat in a 350F oven until warmed through.
you’ve got the option to also gently reheat in the microwave on half power.
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Directions
Prepare oven and baking dish:
Preheat oven to 400F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Coat an 11 x 7inch baking dish with cooking spray.
Make breadcrumb topping:
Place panko in a medium bowl.
Melt butter in a large skillet over medium heat.
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Scoop out 2 tablespoons butter into panko bowl and toss to coat; stir in Parmesan.
Sprinkle flour over garlic mixture; cook 1 minute, stirring constantly.
Gradually add milk, stirring constantly until smooth.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook until bubbly and thickened, stirring constantly, about 5 minutes.
Remove pan from heat; add salt, pepper, and Gruyere, stirring until Gruyere melts.
Add asparagus mixture to dish:
Spoon asparagus mixture into prepared baking dish.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle evenly with panko mixture.
Let stand 10 minutes before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
