Parmesan Asparagus Casserole
Enjoy this cheesy asparagus casserole, made with parmesan and a touch of maple syrup. A perfect weeknight side dish with a crispy, flavorful topping!
Servings: 6 people
Calories: 237kcal
Equipment
- 13" x 9" casserole dish
- dinner plate (or shallow bowl)
- basting brush
Ingredients
- cooking spray
- 2 pounds thick asparagus trimmed; see notes below
- 1 teaspoon salt
- 1 ½ cups parmesan cheese grated; 3 ounces
- ¾ cup panko bread crumbs
- 1 tablespoon butter melted
- 1 large egg white
- 1 tablespoon maple syrup
Optional
- sprigs of fresh thyme
Instructions
- Preheat oven to 450ºF. Spray the casserole dish with cooking spray.
- Use a fork to poke holes in the asparagus spears (the tough, woody portion) to help tenderize them during baking. Rinse well and then lightly sprinkle with salt and let sit while you prepare the topping.
- In a medium bowl, stir together 1 cup of parmesan, panko bread crumbs, and melted butter (set the other 1/2 cup of parmesan aside).
- Use a small bowl and fork to whip the egg whites and maple syrup until frothy.
- Add asparagus to the baking pan. About half should fit in a single layer. Brush with egg whites and maple syrup, then sprinkle with half of the panko topping. Add the rest of the spears on top and repeat the process with the rest of the egg white mixture and remaining panko mix.
- Bake for 6-7 minutes, until light golden on top. Sprinkle on the last 1/2 cup of parmesan cheese and bake another 6-7 minutes until the cheese is melted and the panko is golden brown. To check for doneness, use a paring knife to pierce a spear - if it goes in easily, the casserole is done.
- Top with sprigs of fresh thyme (optional).
Notes
- Look for asparagus spears between 1/2 inch and 3/4 inch in diameter. See the post for tips on how to trim asparagus.
- Keep your asparagus fresh. To keep your asparagus fresh and tender, store the stalks upright (woody ends down) in a tall glass or jar with 1 inch of water in the bottom for 1-2 days. Cover with plastic wrap.
- Crunchy topping upgrade: Swap the classic breadcrumb topping for crushed Ritz crackers, panko, or crispy fried onions for extra crunch.
- Add protein: Make it heartier by adding cooked bacon, shredded rotisserie chicken, or diced ham for a protein-packed dish.
- Spicy kick: Add a pinch of red pepper flakes, cayenne pepper, or a drizzle of hot sauce for a touch of heat.
- Store leftover baked parmesan asparagus in an airtight container in the refrigerator for up to three days.
- We don't recommend freezing cooked asparagus as it becomes mushy and stringy when reheated.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 24g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 895mg | Potassium: 345mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1397IU | Vitamin C: 8mg | Calcium: 337mg | Iron: 3mg