Ingredients:

  • 1 pound (450g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup (57g) unsalted butter, melted
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (225g) shredded cheddar cheese, divided
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 cup (100g) breadcrumbs (panko preferred)
  • 2 tablespoons (30ml) olive oil
  • 1 clove garlic, minced (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease the baking dish.
  2. Steam or boil the asparagus until tender-crisp, about 5 minutes. Drain well.
  3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the milk until smooth.
  4. Bring the sauce to a simmer, stirring constantly, until thickened (about 5 minutes). Remove from heat. Stir in nutmeg, salt, and pepper.
  5. Stir in 1 1/2 cups (170g) of the cheddar cheese and the Parmesan cheese into the sauce until melted and smooth.
  6. Gently fold the cooked asparagus into the cheese sauce. Pour the mixture into the prepared baking dish.
  7. In a mixing bowl, combine the breadcrumbs, remaining 1/2 cup (57g) cheddar cheese, olive oil, and minced garlic (if using). Mix well.
  8. Sprinkle the breadcrumb mixture evenly over the asparagus casserole.
  9. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
  10. Let the casserole cool for a few minutes before serving.