Eating Well's Asparagus Casserole

Submitted by AmyZoe

"This is surprisingly terrific. Blanching the vegetables keeps them nice and crisp and has a bright green color so it's an important step. Recipe courtesy of Eating Well April 2021."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 10 cups

ingredients

• 3 tablespoons unsalted butter, divided
• 1⁄2 cup panko breadcrumbs, preferably whole wheat
• 3 lbs asparagus, trimmed and cut into 2 inch pieces
• 1 tablespoon finely chopped garlic
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 5 ounces cream cheese
• 1⁄2 cup shredded part-skim mozzarella cheese
• 1 teaspoon salt

directions

1. Preheat oven to 450.
2. Put a large pot of water on to boil. Set a large bowl of ice water near the stove.
3. Melt a tablespoon of butter in a small bowl in the microwave, about 30 seconds. Stir in panko and set aside.
4. Cook asparagus in boiling water until bright green, about 1 minute.
5. Drain and transfer to the ice bath.
6. Let cool for 5 minutes, then drain and pat dry.
7. Arrange the asparagus in a 9x13 inch baking dish.
8. Heat the pot over medium high heat.
9. Add the remaining 2 tablespoons butter and stir until melted.
10. Add garlic and cook, stirring, until fragrant, about 1 minute.
11. Add flour and cook, stirring, for 30 seconds.
12. Gradually whisk in milk.
13. Bring to a boil, whisking constantly.
14. Continue cooking and whisking until the mixture thickens, about 5 minutes. Remove from heat.
15. Stir in cream cheese, mozzarella, and salt.
16. Pour the cheese sauce over the asparagus and stir to coat.
17. Sprinkle the reserved panko mixture on top. Bake until the asparagus is tender, 12 to 15 minutes.