Sort ingredients
lc333
QR Code
Listen
Pdf
Preheat the oven to 450°F.
Blanch asparagus: Bring a pot of water to a boil and set a bowl of ice water near the stove. Cook asparagus in the boiling water for 1 minute, then transfer it to the ice bath. Once cooled, drain and pat dry. Arrange the asparagus in a 9x9-inch baking dish.Note: This is an optional step, but I think it makes a difference in the texture and color of the asparagus!
In a small bowl, melt 1 tablespoon of butter in the microwave for about 30 seconds. Stir in Panko breadcrumbs and set aside.
In a medium pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add shallots and garlic, and cook until fragrant (about 1 minute). Stir in flour and cook for 30 seconds.
Gradually add milk and bring to a boil, whisking constantly. Cook for another 5 minutes or until thickened, remove from the heat and sprinkle nutmeg. Stir in cream cheese, cheddar, and salt. Pour the cheese sauce over the asparagus.
Sprinkle the reserved Panko mixture on top. Bake for 12-15 minutes at 450°F until the asparagus is tender and the sauce is golden brown.