Can I use frozen asparagus for this recipe?

Fresh asparagus delivers the best texture and flavor, but in a pinch, frozen will work. Thaw completely and pat dry with paper towels before using. Skip the blanching step, as frozen asparagus is already partially cooked. Be aware that the final texture may be slightly softer.

How do I know when my sauce is thick enough?

The perfect sauce consistency should coat the back of a spoon. Run your finger through the sauce on the spoon - if it leaves a clear path that doesn't immediately fill in, your sauce is ready. If it's still runny, continue cooking for a few more minutes.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend and use gluten-free panko breadcrumbs. These simple swaps won't affect the flavor, and you'll still get that wonderful creamy texture and crunchy topping.

Why did my sauce separate or become grainy?

This usually happens when the sauce boils or the cheese is added to a sauce that's too hot. To prevent this, always remove the pan from heat before adding cheese, and make sure to whisk constantly when adding milk to your roux. If it does separate, sometimes a vigorous whisking can help bring it back together.

Asparagus Casserole Recipe

Description

A creamy, cheesy, and crispy Asparagus Casserole that is perfect as a side dish or main-course. With tender asparagus, a rich sauce, and a delightful breadcrumb topping, this recipe is simple yet flavorful, making it an ideal addition to any meal.

Ingredients

Units Scale

Vegetables

2 pounds fresh asparagus

Cooking Spray

Nonstick cooking spray

Sauce Base

4 Tablespoons unsalted butter
3 cloves garlic, minced
1 onion, finely chopped
4 Tablespoons all purpose flour
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1 1/2 cups whole milk

Cheese and Coating

8 ounces shredded swiss cheese
3/4 cup panko breadcrumbs

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Instructions

Prepare the asparagus: Bring a large pot of salted water to a boil. Wash the asparagus, trim off the woody ends, and slice into 2-inch pieces. Add the asparagus to the boiling water and blanch for 1 minute. Remove and transfer to an ice bath to stop the cooking process. Drain and set aside.
Preheat the oven: Preheat an oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Sauté the aromatics: In a large skillet, melt the butter over medium-high heat. Once hot, add the garlic and onion, then sauté for 6 to 8 minutes until translucent.
Prepare the roux: Sprinkle the flour, salt, black pepper, and white pepper over the top of the onions. Stir together with a spatula and cook for 1 to 2 minutes.
Add milk and thicken the sauce: Lower the heat to medium, then slowly pour in the milk while whisking. Continue to cook for 4 to 5 minutes until the sauce starts to thicken.
Combine and assemble: Remove the sauce from heat. Fold in the shredded swiss cheese and the prepared asparagus. Transfer the mixture to the baking dish and spread evenly using a spatula. Sprinkle the breadcrumbs over the top.
Bake the casserole: Bake the dish for 25 to 30 minutes, or until the top is golden brown and the sauce bubbles around the edges. If it browns too quickly, cover the top with aluminum foil for the final part of the baking process. Let sit for 5 minutes before serving.

Notes

If fresh asparagus is not available, frozen asparagus can be used. Just make sure to thaw and drain it well before using.
For a different flavor, you can substitute swiss cheese with gruyere or cheddar cheese.
Use seasoned or herbed breadcrumbs for added flavor in the topping.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 430mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 10g
Cholesterol: 45mg