The Scoop
Eating your vegetables, but it’s basically Mac and Cheese!
It’s not a bad compromise! No one actually craves asparagus when they are looking for comfort food, but burying it under five ounces of cream cheese, shredded mozzarella, and a heavy garlic-butter sauce is an acceptable compromise.
This Asparagus Casserole is for anyone who wants to look at their plate, feel a brief sense of health-conscious pride for eating greens, and then immediately enjoy what is essentially a massive bowl of liquid cheese with crunchy breadcrumbs.
It is the perfect deceptive side dish that turns a boring, healthy vegetable into an absolute mid-week indulgence.
Ingredients
- 3 tablespoons unsalted butter, divided
- 1/2 cup panko breadcrumbs, preferably whole-wheat
- 3 pounds asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon garlic, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 5 ounces cream cheese
- 1/2 cup part-skim mozzarella cheese, shredded
- 1 teaspoon salt
Directions
- Preheat the oven to 450 degrees F.
- Bring a large pot of water to a boil over high heat.
- Set a large bowl of ice water near the stove.
- Melt 1 tablespoon of the butter in a small microwave-safe bowl in the microwave, about 30 seconds.
- Stir the panko breadcrumbs into the melted butter.
- Cook the asparagus in the boiling water until they are bright green, about 1 minute.
- Drain the asparagus and transfer them to the ice bath to shock them.
- Let the asparagus cool for 5 minutes before draining and patting them dry.
- Arrange the asparagus in a 9x13-inch baking dish.
- Heat the now-empty pot over medium-high heat.
- Add the remaining butter to the pot and stir until it has melted.
- Add the garlic to the butter and cook, stirring, until it is fragrant, about 1 minute.
- Add the flour to the butter mixture and cook, while stirring, for 30 seconds.
- Gradually whisk the milk into the mixture and bring it to a boil, while whisking constantly.
- Continue cooking and whisking the mixture until it thickens, about 5 minutes.
- Transfer the pot from the heat and stir in the cream cheese, the mozzarella, and the salt.
- Pour the cheese sauce over the asparagus and stir to coat.
- Sprinkle the panko breadcrumb mixture on top of the asparagus mixture.
- Bake until the asparagus are tender, about 12-15 minutes.
- Serve.
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