For the Casserole:
1.5 lbs fresh asparagus (or 20 oz frozen, thawed and drained), tough ends trimmed, cut into 2-inch pieces
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups chicken or vegetable broth
½ cup heavy cream or whole milk
1½ cups shredded sharp cheddar cheese, divided
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper, to taste
For the Topping:
½ cup panko breadcrumbs (or regular breadcrumbs)
1 tbsp melted butter
1 tbsp grated Parmesan (optional)Step-by-Step Instructions
1. Prep the Asparagus
If using fresh asparagus, blanch as noted above. Frozen? Thaw, then squeeze out excess water with a clean towel—moisture is the enemy of creaminess!