Asparagus casserole is a classic dish that goes back for generations but none does it better than this recipe right here. Made with fresh asparagus, bacon, and a homemade bechamel sauce, this casserole is as easy as it is tasty.
This old-fashioned asparagus casserole recipe is a very easy and fulfilling casserole, perfect for a weeknight dinner or lunch. You’re going to love serving it up as a side dish to any meal or small feast.
Why This Recipe Works
- Fresh and simple ingredients. In this fresh asparagus casserole, we do not use any canned cream soups, over processed foods, or complicated ingredients. Instead, we just use fresh natural ingredients to create this comforting dish.
- It’s cheesy. While there may not be much cheese in the actual recipe the bechamel sauce and parmesan cheese do give us a creamy cheesy flavor and texture that pairs well with the asparagus.
- This dish can be served at any time. While it makes a great side dish for lunch or dinner, it does more than that. This casserole can be served up with your next holiday feast and find a spot on the table right next to the green bean casserole.
Ingredients you’ll need for asparagus casserole:
- Fresh asparagus
- Fresh nutmeg
- Italian herbs
- Fresh cracked mixed peppers
- Garlic cloves
- Grated parmesan cheese
For the exact amounts needed, please see the recipe card below.
- Oven safe baking dish (rectangular or circular, up to you)
- Cutting board
- Fine grater
- Serving spoon
How to Make Asparagus Casserole
Prepare your asparagus by washing it well and then patting them dry with a paper towel. You could also just let them dry in a colander.
Snap the ends off of the asparagus to remove the hard pieces first, you could also just cut them off with a knife instead.
Set the cut asparagus aside and toss the hard pieces in the trash because you won’t need them.
Cut your bacon into strips and place them off to the side.
Preheat your oven to 392 degrees F.
Create the bechamel sauce in a pan for the casserole by first melting the butter.
Then add in grated or tiny chopped garlic cloves. Cook on medium-low heat until fragrant.
Add in the flour and let it brown while you keep stirring. It will stick to the melted butter and create a thick batter. Don’t worry, just keep going.
Add in the milk a little at a time while whisking to dissolve the formed batter into the milk.
Once the batter and the milk have been combined, add in the Italian herbs and grated nutmeg.
Add in the salt as well.
Continue to stir the sauce until thickened. You will know that it has thickened when it can stick to the back of a spoon.
In a baking dish, add the asparagus in one even layer.
Add in the bacon strips on top of that and then cover them with the bechamel sauce.
Add the parmesan cheese on top and cook on the middle rack of your oven for 20 minutes at 392 degrees F.
If your bechamel sauce it’s getting difficult to combine, feel free to use an immersion blender and blend it until a smooth sauce is achieved. Once you have a smooth consistency keep cooking until it thickens as said.
Do not skip the browning of the flour, since it would give a raw flour taste to your bechamel sauce that is not nice.
You can also cook the bacon beforehand so it will release less grease into the casserole.
Should I use thick or thin asparagus?
You can use either one depending on what is easier to find or what you may prefer. Thicker asparagus may take a little longer to cook whereas thinner asparagus will cook faster and can be a softer texture once finished.
Can I make the asparagus casserole recipe in advance?
Yes, you can prepare this dish up to a day in advance and keep it well covered in the fridge. Then when you are ready to bake it, just take the pan and place it on the counter to rest for a few minutes as the oven preheats. Then bake as directed. Do not go straight from the fridge to hot oven or else your pan can break.
How long are asparagus casserole leftovers good for?
The leftovers from this dish can be kept stored in an airtight container in the fridge for up to 3 or 4 days. Just reheat it when you are ready to eat.
Here are some more great casserole recipes you may enjoy:
- Tuna Noodle Casserole
- Chicken Cordon Bleu Casserole
- Farmers Breakfast Egg Casserole
- Chicken Noodle Casserole
- Mexican Chicken Casserole
- French Onion Ground Beef Casserole
- 2 bunches of asparagus (thick or thin, up to you
- 8 oz bacon
- ½ cup white flour
- 1 cup whole milk
- 1 stick butter
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon Italian herbs mix
- 1 teaspoon freshly cracked mixed peppers (or black pepper)
- 2 garlic cloves
- ½ cup grated parmesan cheese (or to taste)
- Start by washing your asparagus. Once clean pat them dry with a kitchen towel or let them dry in a colander.
- Snap the ends to trim the toughest part. For this, you can also cut the ends with a knife, but it’s said to be much better to snap them towards the base, they’ll brake exactly where needed. Set aside and toss the ends.
- Cut the bacon into strips and set it aside. Now is a good moment to preheat your oven to 392F /200C
- In a pan, we are going to create the bechamel sauce for the casserole, for this melt the butter stick first, then add the garlic cloves grating or chopping them first. Let cook until golden and fragrant on medium-low heat.
- Add the flour and let brown stirring constantly. It will stick with the melted butter and create a very thick batter. Do not worry, keep stirring and trying to break it into smaller chunks.
- Add the milk slowly, while whisking to dissolve the formed batter into the milk.
- Once the batter and the milk have combined, add the Italian herbs, grate the nutmeg and add to the bechamel. At this point add the salt too.
- Keep stirring until it thickens. You’ll know when it’s ready when it sticks to the back of a wooden spoon or spatula (photo n10 to show this)
- In the baking dish, add the asparagus in a layer, add the bacon strips on top and cover with the bechamel sauce.
- Add the parmesan cheese on top and cook in the middle of your oven over the rack with heat in the top and bottom for 20 minutes at 392F.
Amount Per Serving Calories 620Total Fat 49gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 21gCholesterol 134mgSodium 1390mgCarbohydrates 19gFiber 1gSugar 3gProtein 27g