A creamy, cheesy, veggie-packed bake that turns simple asparagus into a golden, irresistible side dish. Perfect for holidays, potlucks, or any weeknight you want something comforting and easy.
Why You’ll Love It
If you want a dish that tastes like you spent hours in the kitchen—without actually doing it—this casserole is your new best friend. Tender asparagus, a velvety cheese sauce, and a crunchy topping come together in less than 30 minutes of prep. It’s elegant enough for guests but cozy enough for a Sunday meal.
Ingredients
- 1 kg fresh asparagus, trimmed
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1 cup heavy cream (or milk + 1 tbsp flour)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- Salt & pepper, to taste
- ½ cup crushed buttery crackers or breadcrumbs
- Optional: pinch of paprika or chili flakes
Instructions
- Blanch the asparagus:
Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes until bright green. Drain and place in a baking dish. - Make the cheese sauce:
Melt the butter in a pan. Add onion and sauté until soft. Add garlic for 30 seconds. Pour in the cream and let it warm (don’t boil). Stir in the cheddar and mozzarella until melted and smooth. Season with salt, pepper, and paprika. - Assemble:
Pour the warm cheese sauce evenly over the asparagus. - Top it:
Sprinkle crushed crackers or breadcrumbs on top for that perfect golden crunch. - Bake:
Bake at 190°C (375°F) for 18–22 minutes, until bubbly and slightly browned on top.
Serving Tips
- Pair with roasted chicken, grilled steak, or baked salmon.
- Add mushrooms or broccoli for extra veggies.
- For a smoky twist, mix in a handful of cooked bacon bits.
Why It Works Every Time
The quick blanch keeps the asparagus crisp-tender, and the cream-and-cheese blend makes a rich sauce that doesn’t separate. The buttery crumb topping adds crunch—because casseroles should always have a little drama on top.
