In this baked asparagus side dish recipe, we smother tender-crisp asparagus spears with a creamy cheese sauce and top the casserole with crispy panko breadcrumbs. Blanching the asparagus first in boiling water helps preserve its vibrant green color. Medium-thick asparagus spears work best for this recipe. If your asparagus spears are very thick, they may need a longer time in the oven.

Adam Hickman
Source:, January 2020


Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Microwave 1 tablespoon butter in a microwaveable bowl on High until melted, about 30 seconds. Stir in panko; set aside.

  • Set a large bowl filled with ice water near the stove. Bring a large pot of water to a boil. Add asparagus; cook until bright green, about 1 minute. Drain; plunge the asparagus into the ice water. Let stand for 5 minutes; drain. Arrange the asparagus in a 9-by-13-inch baking dish.

  • Return the pot to the stove; heat over medium-high heat. Add the remaining 2 tablespoons butter, stirring to coat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute (do not brown the garlic). Add flour; cook, stirring often, for 30 seconds. Gradually whisk in milk; bring to a boil, whisking constantly. Continue cooking, whisking constantly, until the mixture thickens, about 5 minutes. Remove from heat; stir in cream cheese, mozzarella and salt.

  • Pour the cheese mixture over the asparagus in the baking dish, stirring to coat. Sprinkle evenly with the panko mixture. Bake until the asparagus is tender, 12 to 15 minutes.

Nutrition Facts

179 calories; protein 7.4g 15% DV; carbohydrates 12.8g 4% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 4.7g; fat 11.5g 18% DV; saturated fat 6.6g 33% DV; cholesterol 32mg 11% DV; vitamin a iu 1663IU 33% DV; vitamin c 9.7mg 16% DV; folate 198.5mcg 50% DV; calcium 138.8mg 14% DV; iron 1.3mg 7% DV; magnesium 25.8mg 9% DV; potassium 380mg 11% DV; sodium 360.3mg 14% DV; thiamin 0.2mg 24% DV.

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Rating: 5 stars
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