Ingredients:

  • 1.5 lbs fresh asparagus, trimmed (680g)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 4 tablespoons unsalted butter (56g, 1/2 stick)
  • 4 tablespoons all-purpose flour (30g)
  • 3 cups whole milk (720ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon ground nutmeg (1.5g)
  • 1/4 teaspoon white pepper (1.5g)
  • 1 cup shredded Gruyère cheese (about 113g)
  • 1/2 cup grated Parmesan cheese (about 57g)
  • 1 cup panko breadcrumbs (about 45g)
  • 2 tablespoons unsalted butter, melted (28g)
  • 1/4 cup chopped fresh parsley (optional) (8g)

Instructions:

  1. Snap off tough ends of asparagus. Toss with olive oil, salt, and pepper.
  2. Boil water, then blanch the asparagus for 2-3 minutes until bright green and slightly tender-crisp. Immediately plunge into ice water to stop cooking. Drain well and set aside. Pat dry.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
  4. Gradually whisk in milk until smooth. Bring to a simmer, whisking constantly, and cook until thickened (about 5-7 minutes).
  5. Remove from heat and stir in Gruyère and Parmesan cheese until melted and smooth. Season with salt, nutmeg, and white pepper.
  6. Arrange the blanched asparagus in a single layer in the prepared baking dish.
  7. Pour the creamy cheese sauce evenly over the asparagus.
  8. In a small bowl, combine panko breadcrumbs, melted butter, and parsley (if using).
  9. Sprinkle the breadcrumb mixture evenly over the casserole.
  10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Now you have a perfect asparagus casserole.
  11. Let cool for a few minutes before serving.