# What You 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
# Directions:
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 boil. Add asparagus and blanch for 2-3 minutes until just tender and bright green. Drain thoroughly and pat dry. Arrange the asparagus spears 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 paste.
04 - Gradually whisk in milk and heavy cream. Continue whisking and cook until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
05 - Remove from heat. Stir in half the Gruyère (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 asparagus. Sprinkle the remaining Gruyère cheese across the top.
07 - In a small bowl, toss breadcrumbs with 1 tbsp melted butter until evenly coated. Sprinkle the buttered crumbs over the casserole.
08 - Bake for 20-25 minutes until the sauce is bubbly and the breadcrumb topping is golden brown.
09 - Let the casserole stand for 5 minutes before serving to allow the sauce to set slightly.
