# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Dairy
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 cup shredded Gruyère or Swiss cheese, divided
07 - 1/4 cup grated Parmesan cheese
→ Seasonings
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp ground nutmeg (optional)
→ Topping
11 - 1/2 cup fresh breadcrumbs
12 - 1 tbsp unsalted butter, melted
# How-To:
01 - Preheat the oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add asparagus and blanch for 2–3 minutes until just tender and bright green. Drain thoroughly and pat dry with paper towels. Arrange asparagus in the prepared baking dish.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly to form a smooth roux and remove raw flour taste.
04 - Gradually whisk in milk and heavy cream, ensuring no lumps form. Cook over medium heat, whisking continuously, until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
05 - Remove saucepan from heat. Stir in half the Gruyère cheese (1/2 cup) and all the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.
06 - Pour the cheese sauce evenly over the arranged asparagus. Sprinkle remaining Gruyère cheese over the top.
07 - In a small bowl, toss breadcrumbs with 1 tbsp melted butter until evenly coated. Sprinkle breadcrumb mixture evenly over the entire casserole surface.
08 - Bake for 20–25 minutes until the sauce is bubbly around edges and the breadcrumb topping is golden brown and crispy.
09 - Let the casserole stand for 5 minutes before serving to allow the sauce to set slightly for easier serving.
