Asparagus Casserole

• servings: 10 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

3 tablespoons unsalted butter, divided

½ cup panko breadcrumbs, preferably whole-wheat

3 pounds asparagus, trimmed and cut into 2-inch pieces

1 tablespoon finely chopped garlic

2 tablespoons all-purpose flour

2 cups whole milk

5 ounces cream cheese

½ cup shredded part-skim mozzarella cheese

1 teaspoon salt

Directions

Preheat oven to 450°F. Put a large pot of water on to boil. Set a large bowl of ice water near the stove.

Melt 1 tablespoon butter in a small bowl in the microwave, about 30 seconds. Stir in ½ cup panko; set aside.

Cook 3 pounds asparagus in the boiling water until bright green, about 1 minute. Drain and transfer to the ice bath. Let cool for 5 minutes, then drain and pat dry. Arrange the asparagus in a 9-by-13-inch baking dish.

Heat the pot over medium-high heat. Add the remaining 2 tablespoons butter and stir until melted. Add 1 tablespoon garlic and cook, stirring, until fragrant, about 1 minute. Add 2 tablespoons flour and cook, stirring, for 30 seconds. Gradually whisk in 2 cups milk. Bring to a boil, whisking constantly. Continue cooking and whisking until the mixture thickens, about 5 minutes. Remove from heat. Stir in 5 ounces cream cheese, ½ cup mozzarella and 1 teaspoon salt. Pour the cheese sauce over the asparagus and stir to coat.

Sprinkle the reserved panko mixture on top. Bake until the asparagus is tender, 12 to 15 minutes.

Nutrition

• Calories: 179 kcal
• Total Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 32 mg
• Sodium: 360 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 7 g