Can I use canned asparagus instead of fresh?

While canned asparagus can technically be used, it has a much softer texture and milder flavor than fresh. This may result in a less satisfying dish, especially in terms of texture. If you do use canned, drain it very well and skip the blanching step. However, for the best results—especially for presentation and flavor—fresh asparagus is highly recommended.

Can I make this casserole gluten-free?

Yes! To make this asparagus casserole gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free panko breadcrumbs. Be sure to double-check that all your other ingredients, especially the mayonnaise and cheeses, are certified gluten-free. The texture will be slightly different, but still delicious and satisfying.

Can I make this casserole ahead of time?

Absolutely. This casserole is great for prepping in advance. Assemble it completely except for the topping, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, then add the panko-parmesan topping and bake as directed. This makes it perfect for holiday meals or busy weeknights when you want a head start.

Asparagus Casserole

Description

Asparagus Casserole is creamy, cheesy, and baked to bubbly golden perfection. Featuring tender-crisp asparagus in a rich, garlicky sauce topped with a crispy panko and parmesan crust, this crowd-pleasing dish is comfort food at its finest. This spring casserole is a delicious way to highlight fresh asparagus — the perfect spring side dish or a cozy vegetarian main.

Ingredients

2 pounds asparagus, bottoms trimmed and cut into 2-3 inch pieces
¼ cup butter, divided
2 tablespoons garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups whole milk
3/4 cup mayonnaise
1 cup mozzarella cheese, shredded
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup panko breadcrumbs
½ cup Parmesan cheese, grated

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Instructions

Preheat oven to 375 F.
In a large skillet, melt 3 tablespoons butter over medium-high heat until it starts to bubble, about 1 minute. Add garlic and sauté until fragrant, about 1 minute. Stir in flour until evenly combined and cook for 1 minute.
Slowly add the milk, stirring as you incorporate it into the roux. Whisk in the mayonnaise and bring the sauce to a simmer. Reduce heat to medium and keep stirring until just thickened.
Turn off the heat and stir in the shredded cheese until melted and well combined, about 1 minute. Season with salt and pepper.
Arrange chopped asparagus in a 9x13-inch casserole dish and top with the cheese sauce.
Melt the remaining 1 tablespoon butter and place into a small mixing bowl. Add Panko breadcrumbs and Parmesan cheese and stir well until evenly combined. Sprinkle on top of the casserole.
Bake until the asparagus is tender and the breadcrumbs are golden brown and the cheese is bubbly, about 25- 30 minutes. Let cool for 5-10 minutes and serve warm.

Notes

How to store: Store any leftovers in an airtight container in the fridge for up to 3 days. The topping will lose a bit of crunch but can be reheated to restore some texture.

How to reheat: Reheat individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven until hot throughout, about 20 minutes. To regain the crunchy topping, consider adding a fresh sprinkle of panko and parmesan before reheating in the oven.

How to freeze: This casserole can be frozen before baking. Assemble everything except the topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Casserole
Method: Bake
Cuisine: American