Asparagus Casserole with Cream Sauce (Printable Version)

Tender asparagus in luscious cream sauce with melted cheese and golden crust

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 cup shredded Gruyère or Swiss cheese, divided
07 - 1/4 cup grated Parmesan cheese

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp ground nutmeg (optional)

→ Topping

11 - 1/2 cup fresh breadcrumbs
12 - 1 tbsp unsalted butter, melted

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes until just tender and bright green. Drain and pat dry with paper towels. Arrange asparagus in the prepared baking dish.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in milk and heavy cream. Cook, whisking continuously, until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
05 - Remove saucepan from heat. Stir in half the Gruyère cheese (1/2 cup) and all the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.
06 - Pour the cheese sauce evenly over the arranged asparagus. Sprinkle the remaining Gruyère cheese over the top.
07 - In a small bowl, toss breadcrumbs with 1 tbsp melted butter until evenly combined. Sprinkle the mixture evenly over the casserole.
08 - Bake for 20–25 minutes until the sauce is bubbly and the breadcrumb topping is golden brown.
09 - Let the casserole stand for 5 minutes before serving to allow the sauce to set slightly.

# Expert Tips:

01 -
  • The cheese sauce transforms ordinary asparagus into something people actually get excited about eating
  • It comes together in under 45 minutes but tastes like you spent all afternoon making it
02 -
  • I once skipped the blanching step and the asparagus came out tough and undercooked—those few minutes in boiling water are non-negotiable
  • The nutmeg is not optional if you want that classic cream sauce flavor everyone raves about
03 -
  • Grate your own cheese instead of buying pre-shredded—the anti-caking coating in bagged cheese prevents it from melting smoothly
  • Room temperature ingredients blend better, so take your milk and cream out of the fridge while you prep everything else
Go Back