Creamy Asparagus Casserole with Gruyère (Printable)

Tender asparagus in rich cream sauce with melted cheese and crispy breadcrumb topping.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 cup shredded Gruyère or Swiss cheese, divided
07 - 1/4 cup grated Parmesan cheese

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp ground nutmeg (optional)

→ Topping

11 - 1/2 cup fresh breadcrumbs
12 - 1 tbsp unsalted butter, melted

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add asparagus spears and blanch for 2–3 minutes until just tender and bright green. Drain thoroughly and pat dry with paper towels. Arrange asparagus in the prepared baking dish in an even layer.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Add flour and stir constantly with a whisk for 1 minute to cook out the raw flour taste, creating a smooth paste.
04 - Gradually whisk in milk and heavy cream, ensuring no lumps form. Continue cooking and whisking for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove saucepan from heat. Stir in half the Gruyère cheese (1/2 cup) and all the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using. Taste and adjust seasoning as needed.
06 - Pour the cheese sauce evenly over the asparagus spears, ensuring all pieces are coated. Sprinkle the remaining Gruyère cheese over the top.
07 - In a small bowl, combine fresh breadcrumbs with 1 tablespoon melted butter. Toss until crumbs are evenly coated. Sprinkle the buttered breadcrumbs uniformly over the cheese layer.
08 - Bake for 20–25 minutes until the sauce is bubbly around the edges and the breadcrumb topping is golden brown. If additional browning is desired, broil for the last 1–2 minutes, watching carefully to prevent burning.
09 - Remove from oven and let the casserole stand for 5 minutes before serving to allow the sauce to set slightly. Serve warm as a side dish or vegetarian main course.

# Expert Tips:

01 -
  • Classic Comfort: A timeless springtime recipe that's both elegant and cozy.
  • Rich & Creamy: The homemade Gruyère and Parmesan cheese sauce is luxuriously smooth and flavorful.
  • Perfect Texture: Combines tender-crisp asparagus with a crunchy, golden breadcrumb topping.
  • Simple to Prepare: With straightforward steps, it's an easy yet impressive dish for any occasion.
02 -
  • Don't Overcook the Asparagus: Blanching the asparagus for just 2-3 minutes is key. It will continue cooking in the oven, so this step ensures it remains tender-crisp, not mushy.
  • Whisk Constantly: When making the cream sauce, whisk continuously as you add the milk and cream to prevent lumps and ensure a silky smooth texture.
  • Fresh Breadcrumbs for the Win: While store-bought are fine, using fresh breadcrumbs (made from blitzing day-old bread in a food processor) creates a superior, crispier, and more flavorful crust.
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