Ingredients
For the Casserole:
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2 lbs (900 g) fresh asparagus, trimmed and cut into 2-inch pieces
→ Or 2 (16 oz) bags frozen asparagus, thawed and drained -
2 tbsp butter
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2 tbsp all-purpose flour
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1½ cups whole milk, warmed
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2 cups shredded sharp cheddar cheese (or mix with Monterey Jack)
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½ cup sour cream or cream cheese, softened
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp ground nutmeg (optional, but classic)
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Salt & freshly ground black pepper, to taste
For the Topping:
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½ cup panko breadcrumbs (or crushed Ritz crackers)
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2 tbsp melted butter
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2 tbsp grated Parmesan cheese
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Optional: 1 tbsp chopped fresh parsley
Pro Tips:
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Snap off woody ends of asparagus—they naturally break where the tender part begins.
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If using frozen asparagus, squeeze dry with a towel to remove excess moisture.
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Shred your own cheese if possible—pre-shredded often contains anti-caking agents that prevent smooth melting.
Instructions
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