Delicate, tender asparagus nestled inside a bed of fontina and cream cheese, then topped with a buttery, crispy, whole-wheat bread crumble …. mmmmmmm.
It is such a joy when you find a new way to prepare a beloved vegetable that you eat often. Because there are only so many good ways to make green vegetables, right? Wrong! Chefs are always creating new variations of old favorites, and this asparagus casserole, one that’s just bubbling with delicious cheeses and a crispy, buttery topping, is one of those ways. It will stun you.
You cannot go wrong with this casserole because everything in it works together to keep the asparagus green and firm yet tender. That’s because you’re using that scrumptious cheese sauce to coat the asparagus, bubbling and coaxing it into dewy perfection.
And the real magic comes from the flavor of that perfect breadcrumb topping against those cheeses and vegetables. The breadcrumbs absorb all that butter, making them golden and crispy when the casserole bakes.
I mean, yum, yum.
Why You And Your Family Will Love This Asparagus Casserole
Fontina and cream cheese are a dynamic duo in this recipe, flavoring everything they touch with rich, salty, sweet, cheesy flavor.
Did you know that, like Parmesan cheese, fontina brings a ton of rich flavor to the table? Its taste is just a bit sweeter than Parmesan but bolder, more pungent, cheesy, and savory.
Fontina is a melting cheese, so unlike Parm, which tends to withstand the rigors of the oven and not melt for a long time, this cheese just immediately surrenders so that it can infuse every bite of this casserole with a rich, heady flavor. In fact, if I’m reading a recipe and notice fontina cheese on the ingredient list, I know I’m reaching for my apron and plastic gloves to prepare something delicious for my clients.
Fontina is always included in fondues for this reason—because it’s an ooey-gooey, melty cheese that adds some really sophisticated flavor to whatever dish it is in. However, despite all the flavor it brings, it’s surprisingly affordable. I love cooking Italian food with it, too—and it’s a great sub for Parm in a pinch.
How Do I Store Leftovers?
You can store any leftovers by moving them to an airtight container and refrigerating them for up to 3 days. Reheat this dish in the oven at about 300°F. You can also freeze the baked casserole for up to 3 months. Cover the top with foil to preserve the breadcrumb topping (or if you know you’re freezing ahead, freeze only the un-topped casserole and then add the topping later).
Serving Suggestions
I love to serve this casserole with virtually any protein, as it complements any fish, poultry, beef, or pork entrée. Try this recipe with delicious complementary dishes like Pork Tenderloin with Apples and Onions, perhaps alongside these Perfect Mashed Sweet Potatoes. For dessert, how about this yummy No-Bake Vanilla Cheesecake?
Asparagus Casserole
Ingredients
- 4 tablespoons butter divided
- 3/4 cup breadcrumbs whole-wheat preferred
- 3 pounds asparagus trimmed and chopped into 2-inch pieces
- 1 tablespoon garlic finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup fontina cheese shredded
- 5 ounces cream cheese
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 450°F. Start boiling a large pot of water and prepare a bowl of ice water nearby.
- Melt 1 1/2 tablespoons of butter, mix with breadcrumbs, and set aside for topping.
- Blanch asparagus in boiling water for 1 minute, then plunge into ice water. Drain well after cooling.
- In the same pot, melt the remaining butter, sauté garlic, then whisk in flour followed by milk to create a thick sauce.
- Off the heat, mix in fontina cheese, cream cheese, and salt, then pour over asparagus in a baking dish.
- Top with buttered breadcrumbs and bake for 12-15 minutes until the asparagus is tender.
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