Ingredients
-
3
-
1/2
-
3
-
1
-
2
-
2
-
5
-
1/2
-
1
-
-
-
-
-
-
Directions
Brenda’s Asparagus Casserole, From Eating Well magazine April 2021 Blanching the asparagus before assembling this casserole helps to maintain its vibrant green color , From Eating Well magazine April 2021 Blanching the asparagus before assembling this casserole helps to maintain its vibrant green color
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Steps
|
1
Done
|
Preheat Oven to 450*. Put a Large Pot of Water on to Boil. Set a Large Bowl of Ice Water Near the Stove. |
|
2
Done
|
Melt 1 Tbs Butter in a Small Bowl in a Microwave, About 30 Seconds. Stir in Panko; Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
