This Creamy Lemon Asparagus Casserole reminds me of a green bean casserole, but with asparagus and almost like an Alfredo sauce! It’s a light, refreshing and comforting dish–perfect way to use up an abundance of asparagus in the spring time!
I have an asparagus patch, and was brainstorming ways to use up the excess other than just freezing for later– this asparagus bake was perfect.
Asparagus is “in season” in the Spring. That means, here in Iowa, you can find it in the ditches or likely in backyard gardens. The farmers markets are full of asparagus during the spring months! It is a great time to stock up, preserve and enjoy!
Ingredients
Asparagus – 1-1/2 lbs of fresh asparagus is best! Diced into smaller 2 inch pieces. For optimal color and texture I suggest blanching the asparagus. Which is when you quickly boil and then cool to preserve flavor and texture.
Panko Bread Crumbs: (can use Italian). These are for a little crunch on the top.
Butter: to mix with bread crumbs for that crunchy top.
The sauce:
- lemon juice
- milk (or cream if you prefer)
- butter
- parmesan
- cream cheese
- Spices: garlic, flour, salt & pepper.
Substitutions or Variations
- Milk: use heavy cream or half and half for an even richer, creamier texture
- Crumb topping: substitute panko bread crumbs with Italian breadcrumbs. Or, use crushed up ritz crackers. French onions would be a great topping, too.
- Spices: experiment with different seasonings to make this spicier, etc.
- Add protein: make this a main dish by adding diced cooked chicken, ham or bacon.
How to prep fresh asparagus for this casserole
If you have not prepped asparagus before, this is what you need to know before we make this casserole.
- Clean: Just simply rinse under cool water for a few seconds.
- Trim: The bottoms of the asparagus are “woody” and do not taste great! Trim the white colored ends off, or simply bend the asparagus until the woody part snaps off.
- All done! Now it is ready to use.
How to make Asparagus Casserole
- Prep Asparagus. Optional- blanch asparagus in boiling water for 1 minute. Immediately place in cold water to cool. Then pat dry and place in a greased pan. This helps preserve texture and flavor. Trim the asparagus into about 2 inch pieces.
- Make the crust: Melt 1 tbsp of butter in a bowl. Add bread crumbs to bowl and stir. Then set aside for later. Preheat oven to 400 F
- The Sauce: On medium heat, melt 1 tbsp of butter. Add garlic. Let simmer for about 1 minute. Then add the lemon juice. Next add flour and mix well. Then, slowly add the milk to form a thickened sauce. Bring to a boil and then remove from heat. Add diced up cream cheese, Parmesan cheese and salt/pepper. Stir until cream cheese is melted into the sauce. Can add more milk if too thick.
- Assemble: Add the prepped asparagus into the baking dish. Pour the sauce over the asparagus. Combine well with spoon. Top with bread crumbs. Bake, uncovered, for about 15 minutes until top begins to brown & bubble. Enjoy!
FAQs:
Yes! you do not need to use fresh. I would not recommend canned, though.
For fresh asparagus, it is recommended for the best texture. If you are using frozen asparagus from the store- it has already been blanched so you do not need to do that.
Absolutely! Assemble the day before, cover and keep in fridge.
Yes, freezer before baking. Wrap tightly and use within 3 months. If baking from frozen, it will take longer. I recommend thawing completely first.
If you use a gluten free crumb mixture on the top, it can be made gluten free.
I always trust extension & outreach for safe preservation methods. Check out this asparagus article from Iowa State Extension & Outreach!
More Simple, Farm Fresh, Recipes you May Like!
- Cinnamon French Toast on the Griddle – I love using up our farm fresh eggs with this!
- Have alot of strawberries this spring? Try a freezer jam recipe.
- Savory Cottage Cheese Bagels
- If you love this recipe, you will also like my Creamy Ground Beef & Egg Noodle recipe.
- My creamy chicken bacon ranch penne recipe is a good one,too!
- Save our Apple Bar Dessert Recipe for when apples are in season!
- If you’re looking for a different asparagus recipe, try this one with french oinions on the top!
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I hope you love this creamy asparagus casserole – Bobbi Jo
Creamy Asparagus Casserole – light and comforting!
Equipment
- 1 medium sized pot
- 1 small baking pan (6×8)
- measuring and cooking utensils
Ingredients
- 1-1/2 lbs asparagus washed and cut into appx 2 inch pieces
- 2 tbsp butter
- 1-2 tbsp minced garlic
- 1 cup milk
- 3 oz cream cheese
- 1/4 cup Parmesan cheese shredded
- 3 tbsp lemon juice
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup panko bread crumbs or Italian
Instructions
- Optional- blanch asparagus in boiling water for 1 minute. Immediately place in cold water to cool. Then pat dry and place in a greased pan.
- Melt 1 tbsp of butter in a bowl. Add bread crumbs to bowl and stir. Then set aside for later. Preheat oven to 400 F
- On medium heat, melt 1 tbsp of butter. Add garlic. Let simmer for about 1 minute. Then add the lemon juice. Next add flour and mix well. Then, slowly add the milk to form a thickened sauce. Bring to a boil and then remove from heat.
- Add diced up cream cheese, Parmesan cheese and salt/pepper. Stir until cream cheese is melted into the sauce. Can add more milk if too thick.
- Pour the sauce over the asparagus in the baking dish. Combine well. Top with bread crumbs. Bake, uncovered, for about 12-15 minutes until top begins to brown & bubble. Enjoy!
Notes
Nutrition
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Great way to use asparagus when abundant in the spring time!