Pioneer Woman Asparagus Casserole

Pioneer Woman asparagus casserole is a cheesy baked side dish made with blanched spears in a cheddar cream cheese sauce. A crunchy panko almond topping goes on right before baking, so it's ready in about one hour. That makes it an easy holiday side for Easter, Thanksgiving or Christmas dinner.

Blanching the asparagus for two minutes is the step that keeps the spears bright green and snappy inside all that rich sauce. Skip it and you end up with dull, mushy asparagus that disappears into the cheese.

The sauce starts from a butter-flour roux with cheddar and cream cheese instead of canned soup, so it tastes much richer. And the panko topping gets lemon zest for brightness and sliced almonds for nutty crunch you won't find in most versions.

Pioneer Woman Asparagus Casserole

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Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

391

kcal

Crisp-tender asparagus spears folded into a homemade cheddar cream cheese sauce, then baked under buttery parmesan-lemon panko and sliced almonds until golden.

Ingredients

• 6 tbsp. salted butter, plus more for the baking dish
  

• 1 tsp. kosher salt, plus more for the water
  

• 2 lb. asparagus, ends trimmed and cut into thirds
  

• 1/2 c. panko breadcrumbs
  

• 1/4 c. grated parmesan cheese (about 1 ounce)
  

• 1/4 c. sliced almonds
  

• Grated zest and juice of 1 lemon
  

• 4 garlic cloves, finely chopped
  

• 1/2 yellow onion, finely chopped
  

• 2 tbsp. all-purpose flour
  

• 1/2 tsp. black pepper
  

• 1 1/2 c. milk
  

• 1 c. shredded white cheddar cheese (about 4 ounces)
  

• 4 oz. cream cheese, cubed and at room temperature
  

• 1 tbsp. chopped fresh chives

Directions

• Preheat: Preheat the oven to 400 degrees, then butter a 2-quart casserole dish so nothing sticks.
• Blanch the asparagus: Bring a large pot of salted water to a boil over medium-high heat and prepare an ice bath in a large bowl. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes, then immediately transfer to the ice bath to stop the cooking. Drain and pat the asparagus dry with a clean kitchen towel or paper towels.
• Make the topping: In a medium bowl, combine the panko, parmesan, almonds, and lemon zest. Melt 2 tablespoons of butter in a large skillet over medium heat, then pour the melted butter over the breadcrumbs and toss to coat.
• Cook the aromatics: In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Add the garlic, onion, and 1 teaspoon salt, then cook, stirring occasionally, until softened, 3 to 5 minutes.
• Build the sauce: Stir in the flour and pepper, then cook until the raw flour smell disappears, 1 to 2 minutes. Gradually whisk in the milk until no lumps remain, then cook while scraping the bottom of the skillet until the sauce thickens slightly, 2 to 3 minutes. Remove from the heat and stir in the cheddar cheese, cream cheese, and lemon juice before folding in the asparagus.
• Bake: Spoon the mixture into the prepared baking dish, then sprinkle with the panko mixture and bake until golden brown and bubbling, 20 to 25 minutes.
• Rest and serve: Let the casserole sit for 5 minutes before sprinkling with chives and serving, since this resting time lets the sauce set up so it doesn't run when you scoop it.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Lodge 10.25-inch cast iron skillet, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of white cheddar?

Sharp cheddar, gruyere, or fontina all work here because they melt smoothly and hold their own against the cream cheese. Mild cheeses like mozzarella will melt fine but won't add much taste, so add an extra pinch of salt. Stay away from pre-shredded bags since the anti-caking coating can make the sauce gritty.

How long does asparagus casserole last in the fridge?

This casserole keeps well for up to 3 days in an airtight container, though the panko topping loses its crunch. Reheat portions in a 350 degree oven for about 10 minutes, then sprinkle fresh panko on top if you want the crunch back.

Can I assemble this asparagus casserole ahead of time?

You can prep it a day ahead by assembling everything in the dish without the panko topping, then cover tightly and refrigerate. Add the topping right before baking and tack on 5 extra minutes since the dish will be cold. That spread-out prep works well for holidays when oven time is limited.

What can I use if I don't have a 2-quart casserole dish?

Any oven-safe dish that holds about 2 quarts will work, including a 9x9 inch square pan or an 8x11 inch baking dish. A shallower dish gives you more surface area for the panko topping, but set it on a sheet pan since the sauce can bubble over.

Why did my cheese sauce turn out lumpy or runny?

Lumps happen when the milk goes in too quickly, so pour it in a slow stream while whisking constantly. A runny sauce means the flour wasn't cooked long enough before the milk went in, because flour needs about 2 minutes of heat to thicken. Letting the casserole rest for the full 5 minutes after baking also helps the sauce firm up.