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You’ll love our easy-to-make Asparagus Casserole recipe, perfect for any meal. A cheesy, crunchy delight with a touch of elegance.
Among my many side dish recipes, one that holds a special place in my heart is this Asparagus Casserole, a delightful creation my mother-in-law used to prepare for Easter with glazed ham. The combination of a flavorful breadcrumb topping, creamy sauce, and fresh asparagus never fails to impress. It’s a dish that pleases a crowd, and even better, you can prepare it ahead of time, freeing up some valuable cooking time on busy holidays.
Why This Recipe Works
- The combination of cheese and cream melds perfectly with the sauce, creating a velvety texture in every bite.
- The layer of golden breadcrumbs adds a delightful crunch, contrasting beautifully with creamy sauce.
Buying Guide for Asparagus
When selecting asparagus for your casserole, opt for spears that are bright green and firm, with tightly closed tips. Avoid any bunches that look dry or woody at the ends. The best asparagus is usually found in the spring, its peak season. However, supermarkets carry it year-round. For the freshest asparagus, check local farmer’s markets or the produce section of higher-end grocery stores.
Erren’s Top Tips
- Gradually Add Milk to the Sauce: When adding milk to the saucepan for the creamy sauce, do it gradually while whisking continuously. This helps prevent lumps from forming and ensures a smooth sauce.
- Adjust Seasoning to Taste: Taste the sauce before pouring it over the asparagus and adjust the seasoning if needed. Add more salt and pepper if desired to suit your taste preferences.
- Evenly Spread Sauce and Topping: Distribute the sauce and topping evenly over the asparagus in the baking dish. This ensures that each bite is well-balanced in flavor and texture.
- Check for Doneness: Keep an eye on the casserole while it bakes to ensure the asparagus is tender and the topping is golden brown. You can use a fork to test the doneness of the asparagus.
- Allow to Cool Before Serving: Let the casserole cool for a few minutes after baking before serving. This allows the flavors to meld together and makes it easier to handle when serving.
- Make-Ahead Option: This dish can be prepared in advance and baked when needed. Simply assemble the casserole, cover it tightly with plastic wrap or aluminum foil, and refrigerate until ready to bake.
Storage & Freezing Instructions ❄
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
It’s best to freeze the casserole before baking. Wrap the dish tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
The Perfect Pairings
Pair this Asparagus Casserole with glazed ham or turkey tenderloinTurkey Tenderloin and roasted potatoes for a delicious meal that will impress your guests.
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Recipe
Asparagus Casserole
Ingredients
- 8 slices bacon (cut into small pieces)
- 3 lbs asparagus spears (trimmed and cut into bite-sized pieces)
For the sauce:
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup Parmesan cheese (freshly grated)
For the topping:
- ¼ cup plain breadcrumbs (or panko)
- ¼ cup Parmesan cheese
- 1 clove garlic (minced)
- 1 tablespoon olive oil (plus more for moistening breadcrumbs)
- 2 tablespoons fresh parsley (finely chopped)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F/200°C and lightly grease a 9×13-inch baking dish.
- Place the bacon slices in a cold skillet, then turn the heat to medium. Cook the bacon until crispy, flipping occasionally to ensure even cooking. Once crispy, remove the cooked bacon using a slotted spoon, leaving behind two tablespoons of the fat in the skillet.
- Add the chopped onion to the same skillet with the bacon fat. Cook the onion until it softens and becomes translucent.
- Once the onion is softened, add the minced garlic to the skillet. Cook for an additional minute until the garlic becomes fragrantAbout 30 seconds. Remove from heat and set aside.
- Quickly blanch the asparagus in boiling salted water for 1 minute, then transfer it to an ice bath to halt the cooking process.
- For the adjusted sauce, melt butter in a saucepan, add flour, and cook until lightly browned. Gradually whisk in milk until smooth, then stir in Parmesan cheese until thickened. Remove from heat and mix in the cooked bacon and onion. Season with salt and pepper.
- Arrange blanched asparagus in the greased baking dish and pour the adjusted sauce evenly over the top.
- Create the topping by combining breadcrumbs, Parmesan cheese, minced garlic, olive oil, and parsley. Sprinkle the mixture over the sauce.
- Bake the casserole uncovered for 10 to 15 minutes until the asparagus is tender, the topping is golden, and the sauce bubbles.
- Allow the casserole to cool for 5 to 10 minutes before serving. Enjoy this irresistible dish bursting with flavor!
Tips
- Make-Ahead Option: This dish can be prepared in advance and baked when needed. Simply assemble the casserole, cover it tightly with plastic wrap or aluminum foil, and refrigerate until ready to bake.
- Watch the Bacon: Keep an eye on the bacon as it cooks in the skillet. It can go from crispy to burnt quickly, so stir occasionally and remove it from the heat once it reaches your desired crispiness.
- Blanch Asparagus Properly: When blanching the asparagus, make sure to cook it in boiling salted water for just 1 minute. Then, immediately transfer it to an ice bath to stop the cooking process. This ensures the asparagus retains its vibrant color and crisp texture.
- Gradually Add Milk to the Sauce: When adding milk to the saucepan for the creamy sauce, do it gradually while whisking continuously. This helps prevent lumps from forming and ensures a smooth sauce.
- Adjust Seasoning to Taste: Taste the sauce before pouring it over the asparagus and adjust the seasoning if needed. Add more salt and pepper if desired to suit your taste preferences.
- Check for Doneness: Keep an eye on the casserole while it bakes to ensure the asparagus is tender and the topping is golden brown. You can use a fork to test the doneness of the asparagus.
- Allow to Cool Before Serving: Let the casserole cool for a few minutes after baking before serving. This allows the flavors to meld together and makes it easier to handle when serving.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
To Get Started
Preheat your oven to 400°F (about 200°C). Lightly grease a 9×13-inch (about 23×33 cm) baking dish with cooking spray or butter.
Cook the Bacon Mixture
Starting with a cold pan, cook the bacon in a skillet over medium heat until crispy.
Starting with a cold pan allows the bacon to cook more evenly and renders the fat more gradually, resulting in crispier and evenly cooked bacon.
Remove the bacon with a slotted spoon and set it aside, leaving behind about two tablespoons of bacon fat and removing any excess.
Add the chopped onion and minced garlic in the same skillet with the bacon fat. Cook until the onion softens and becomes translucent. then add the garlic and cook until fragrant (about 30 seconds).
Remove from the heat, and set aside.
Blanch The Asparagus
Trim 1 pound (about 450g) of asparagus by snapping off the woody ends. Cut into 1-inch pieces. Blanch in boiling water for 3
Make the Sauce
In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Stir in 2 tablespoons of all-purpose flour, cooking for 1 minute.
Gradually add 1 cup (240ml) of heavy cream and 1/2 cup (120ml) of chicken broth, whisking until thickened.
Remove from heat and stir the cooked onions, garlic, bacon, and a ¼ cup Parmesan cheese. Taste for seasoning and season with salt and pepper to taste.
Prepare The Topping
Mix 1 cup (about 120g) of panko breadcrumbs with 1/2 cup (about 50g) of grated Parmesan cheese and 2 tablespoons of melted unsalted butter in a small bowl.
Assemble The Dish
In a large mixing bowl, combine the asparagus with the cheese sauce. Transfer to a greased 9×13-inch baking dish.
Sprinkle the topping mixture evenly over the asparagus and Sauce.
Bake and Serve
Bake for 10 to 15 minutes or until the topping is golden brown and the sauce is bubbly.
Allow to cool for 5 to – 10 minutes before serving.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole, cover it, and refrigerate it up to a day in advance. Add the breadcrumb topping just before baking.
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