Ingredients
Method
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to boil. Add the trimmed asparagus spears and blanch for 3 minutes. Transfer to an ice bath.
- Drain the asparagus thoroughly and pat dry with paper towels. Arrange the spears in your prepared baking dish.
- Melt 4 tablespoons of butter in a large saucepan over medium heat. Add the minced garlic and sauté for 30 seconds.
- Whisk in the flour to create a roux and cook for 2 minutes, stirring constantly.
- Gradually pour in the milk while whisking continuously. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes.
- Remove from heat and stir in the cheddar cheese, half of the Parmesan, sour cream, salt, and pepper until smooth.
- Pour the sauce evenly over the asparagus in the baking dish.
- Combine panko breadcrumbs with melted butter and remaining Parmesan, then sprinkle over the top.
- Bake for 25-30 minutes until golden brown and bubbly. Let rest for 5 minutes before serving.
Notes
Choose bright green asparagus with tight tips. Thinner spears work wonderfully. Store leftovers in an airtight container for up to 4 days.