This dish seamlessly combines tender asparagus spears with a rich, creamy cheese sauce, making it a perfect addition to any family meal or dinner party.
Ingredients
Scale:
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups shredded cheddar cheese
1 cup sour cream
1 cup milk
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs (preferably panko)
2 tablespoons melted butter
1/2 teaspoon dried thyme (optional)
Instructions
Preheat your oven: Set your oven to 350°F (175°C).
Prepare the asparagus: In a large pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until bright green and slightly tender. Drain and transfer them to an ice bath.
Make the cheese sauce: In a medium bowl, combine the sour cream, milk, garlic powder, onion powder, salt, and pepper. Whisk until smooth. Stir in the shredded cheddar cheese and grated Parmesan cheese.
Combine ingredients: In a large mixing bowl, fold the blanched asparagus into the cheese mixture.
Prepare the baking dish: Lightly grease a 9x13-inch baking dish.
Assemble the casserole: Pour the asparagus and cheese mixture into the prepared baking dish.
Make the topping: In a separate bowl, mix the breadcrumbs with melted butter and thyme (if using). Sprinkle this mixture evenly over the top of the casserole.
