Easy Cheesy Asparagus Casserole
Impress your friends and family with this fancy, yet quick and easy asparagus dish!
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Servings: 8 SERVINGS
Calories: 224kcal
Ingredients
- 2 lb asparagus, washed, dried, and trimmed
- ½ cup (4 tbsp) unsalted butter, divided
- 2 garlic cloves, finely minced
- 2 ½ tbsp all-purpose flour
- 2 cups half and half
- ⅛ tsp ground nutmeg
- Freshly cracked black pepper to taste
- 1 cup Parmesan cheese, shredded and divided
- ½ cup Panko breadcrumbs
- 2 tsp parsley flakes
Instructions
- Spray a 7x11-inch baking dish with cooking spray and preheat the oven to 400 F.
- Arrange the asparagus in a single layer (if possible) in the baking dish
- Make the bechamel sauce: melt 3 tbsp of butter in a large saucepan over medium heat and saute the garlic for 30 seconds. Add the flour and cook it for a couple of minutes until slightly golden brown.
- Whisk in the half and half, nutmeg, and pepper, and simmer until it starts to thicken
- Remove from heat and stir in ½ cup of Parmesan cheese until melted.
- Pour the sauce over the asparagus, leaving a one inch border without sauce. Bake, uncovered, for 8-9 minutes depending on how thick your asparagus are.
- Make the crispy topping: melt the remaining tablespoon of butter in a medium-sized bowl and mix in the parsley flakes and breadcrumbs until moistened.
- Stir in the remaining ½ cup Parmesan cheese
- Remove the asparagus from the oven and sprinkle the topping evenly on top. Return to the oven and bake for an additional 8-9 minutes until golden and crispy on top.
Nutrition
Calories: 224kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.25g | Cholesterol: 47mg | Sodium: 242mg | Potassium: 332mg | Fiber: 2.5g | Sugar: 5g | Vitamin A: 27IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 15mg