Ingredients
For the creamy sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- 1 cup shredded mozzarella or Gruyère
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- Salt and black pepper to taste
- ¼ tsp nutmeg (optional)
For the casserole:
- 1 bunch fresh asparagus (trimmed)
- 1 tbsp olive oil
- Salt & pepper
- Extra Parmesan for topping
- Fresh thyme or parsley for garnish
Instructions
1. Prepare the Asparagus
Wash the asparagus and trim the woody ends.
Toss with a little olive oil, salt, and black pepper.
Set aside while you prepare the sauce.
2. Make the Creamy Sauce
In a saucepan, melt the butter over medium heat.
Add the flour and whisk for 1 minute to create a smooth roux.
Slowly pour in the milk while whisking constantly to avoid lumps.
Add the heavy cream and continue whisking until thickened.
Stir in the mozzarella and Parmesan.
Season with salt, black pepper, garlic, and nutmeg.
Simmer for 2–3 minutes until the sauce becomes velvety and rich.
3. Assemble the Dish
Preheat the oven to 375°F (190°C).
Pour the creamy sauce into a baking dish and spread evenly.
Arrange the asparagus spears neatly on top, as shown in your photo.
Sprinkle additional Parmesan and fresh herbs over the surface.
4. Bake
Bake uncovered for 20–25 minutes, or until:
- The sauce is bubbling around the edges
- The top is lightly golden
- The asparagus is tender but still bright green
For extra browning, broil for the last 2 minutes.
5. Serve
Let it cool slightly, then serve as:
- A side dish
- A vegetarian main dish
- A companion to chicken, fish, or steak
Garnish with thyme or parsley.
Tips
- Add cooked chicken or ham for a heartier casserole.
- Replace mozzarella with Swiss, Gouda, or cheddar.
- Add mushrooms or spinach for extra vegetables.