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Creamy Cheesy Asparagus Casserole: A Comforting Veggie Delight

If you love creamy, cheesy dishes but want a vegetable-packed side, the Creamy Cheesy Asparagus Casserole is the perfect choice. This dish combines tender asparagus with a rich, velvety cheese sauce and a golden, crunchy topping. It’s ideal for family dinners, holiday meals, or even a cozy weeknight treat.

Ingredients

For the Casserole:

• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk (whole milk recommended for creaminess)
• ½ cup heavy cream (optional, for extra richness)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (or your favorite cheese blend)
• ½ cup grated Parmesan cheese

For the Topping:

• ½ cup panko breadcrumbs
• 2 tablespoons melted butter
• ¼ cup grated Parmesan cheese

Step-by-Step Method

1. Prepare the Asparagus

Start by washing the asparagus thoroughly. Trim the woody ends and cut the spears into 2-inch pieces. Blanch them in boiling water for 2–3 minutes until they turn bright green but remain slightly crisp. Drain and immediately plunge them into ice water to stop the cooking process. Set aside.

Tip: Blanching keeps asparagus tender yet firm, preventing it from turning mushy in the casserole.

2. Make the Creamy Cheese Sauce

1. In a medium saucepan, melt 2 tablespoons of butter over medium heat.
2. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1–2 minutes to form a roux.
5. Gradually whisk in the milk and heavy cream until smooth. Cook for 3–5 minutes, stirring, until the sauce thickens.
6. Stir in Dijon mustard, salt, and pepper.
7. Remove from heat and add the cheddar and Parmesan cheeses. Stir until melted and creamy.

Tip: If the sauce is too thick, add a splash more milk. If too thin, cook a bit longer to thicken.

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