Asparagus Casserole
Fresh asparagus pieces are mixed with a creamy cheddar sauce and baked with a crushed cracker topping.
Ingredients
- 2 pounds fresh asparagus tough ends trimmed and cut into 2-inch pieces, 900 g
- 1/2 cup mayonnaise 115 g
- 6 ounces sharp cheddar cheese grated, 170 g
- 1 tablespoon olive oil 15 ml
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour 15 g
- 1 cup whole milk 240 ml
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 15 buttery round crackers crushed, about 1/2 cup
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the cut asparagus pieces, mayonnaise, and grated cheddar cheese.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened.
- Stir the minced garlic and flour into the onions. Cook for 1 to 2 minutes, stirring constantly to form a thick paste.
- Gradually pour the milk into the skillet while stirring. Bring the mixture to a gentle simmer, allowing it to thicken. Stir in the salt and pepper.
- Pour the thickened milk sauce over the asparagus mixture in the bowl. Stir well to coat the vegetables evenly.
- Transfer the coated asparagus into the prepared baking dish, spreading it out in an even layer.
- Scatter the crushed crackers evenly over the top of the casserole.
- Bake for 40 to 50 minutes until the asparagus is tender and the cheese sauce is bubbling around the edges.
Notes
If you want a darker, toastier cracker topping, place the baked casserole under the broiler for one minute just before serving. Watch it closely to prevent burning.
The baking time depends on the thickness of your asparagus. Check for tenderness around the 40-minute mark by piercing a piece with a fork.
You can assemble the casserole up to a day in advance. Leave the cracker topping off, cover tightly, and store in the refrigerator. Add the crackers right before baking.