Asparagus Casserole
Delicate, tender asparagus nestled inside a bed of fontina and cream cheese, then topped with a buttery, crispy, whole-wheat bread crumble .... mmmmmmm.
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.
Nutrition
Calories: 154kcalCarbohydrates: 14gProtein: 8gFat: 8gSaturated Fat: 5gSodium: 378mgFiber: 3g
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