BRENDA'S ASPARAGUS CASSEROLE

Brenda's Asparagus Casserole image

Provided by Bren in LR

Categories Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

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3 tablespoons unsalted butter, divided
1/2 cup panko breadcrumbs
3 lbs asparagus, trimmed and cut into 2-inch pieces
1 tablespoon finely chopped garlic
2 tablespoons all-purpose flour
2 cups whole milk
5 ounces creeam cheese
1/2 cup shredded mozzarella cheese
1 teaspoon salt

Steps:

Preheat oven to 450*. Put a large pot of water on to boil. Set a large bowl of ice water near the stove.
Melt 1 Tbs butter in a small bowl in a microwave, about 30 seconds. Stir in panko; set aside.
Cook asparagus in the boiling water until bright green, about 1 minute. Drain and transfer to the ice bath. Let cool 5 minutes, then drain and pat dry. Arrange the asparagus in a 9 x 13 inch baking dish.
Heat the pot over medium-high heat. Add the remaining 2 Tbs butter and stir until melted. Add garlic and cook, stirring, until fragrant, about 1 minute. Add flour and cook, stirring for 30 seconds.
Gradually whisk in milk. Bring to a boil, whisking constantly. Continue cooking and whisking until the mixture thickens, about 5 minutes. Remove from heat. Stir in cream cheese, mozzarella and salt.
Pour the cheese sauce over the asparagus and stir to coat. Sprinkle with reserved panko mixture on top. Bake until the asparagus is tender, 12-15 minutes.

Nutrition Facts : Calories 182.1, Fat 10.4, SaturatedFat 6.2, Cholesterol 27.6, Sodium 485.1, Carbohydrate 14.6, Fiber 3, Sugar 4.6, Protein 9.8