Ingredients:

  • 1.5 lbs (680g) fresh asparagus, trimmed
  • 1 tbsp (15ml) olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (473ml) whole milk
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1 cup (113g) shredded Gruyère cheese
  • 1/2 cup (57g) shredded Parmesan cheese
  • 1/2 cup (57g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 cup (28g) grated Parmesan cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Toss asparagus with olive oil, salt, and pepper. Roast for 10 minutes.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, until slightly thickened.
  3. Remove from heat and stir in salt, nutmeg, pepper, Gruyère cheese, and Parmesan cheese until melted and smooth.
  4. Arrange the roasted asparagus in the baking dish. Pour the cheese sauce evenly over the asparagus.
  5. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
  6. Bake for 20-25 minutes, or until golden brown and bubbly.
  7. Let cool for a few minutes before serving.