This dish is a warm embrace on your dinner table, with its creamy cheese sauce coating tender asparagus, all topped with a crispy layer of breadcrumbs.
Ingredients
Scale:
1 pound Fresh asparagus, trimmed
3 tablespoons Butter
3 tablespoons All-purpose flour
2 cups Milk
2 cups Shredded cheddar cheese
1 cup Breadcrumbs (preferably panko)
1 teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Garlic powder
½ teaspoon Onion powder
Instructions
Preheat your oven to 350°F (175°C). This ensures the casserole bakes evenly.
In a large pot of boiling salted water, blanch the asparagus for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens (about 5-7 minutes).
Remove the saucepan from heat and stir in 1 ½ cups of cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the blanched asparagus with the cheese sauce. Stir gently to coat the asparagus evenly.
Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly.
Top the casserole with the remaining ½ cup of cheddar cheese and panko breadcrumbs, ensuring even coverage.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for a few minutes before serving to allow the sauce to thicken slightly.
