Peas and Asparagus Casserole

Elevate your side dish game with this creamy and cheesy Peas and Asparagus Casserole, a perfect blend of vibrant spring vegetables and comforting indulgence. Tender asparagus and sweet peas are blanched to perfection, then enveloped in a luxurious cheddar-Parmesan cream sauce infused with garlic and onion. Topped with a crispy, golden breadcrumb crust, this baked casserole strikes the ideal balance of creamy and crunchy textures. With its quick prep time and hearty flavors, it’s a standout addition to any family dinner, holiday spread, or brunch gathering. Perfect as a crowd-pleasing vegetarian dish, this casserole pairs beautifully with roasted meats or stands alone as a satisfying main.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 500 grams asparagus
• 250 grams frozen peas
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1 cup grated Parmesan cheese
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon paprika

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Trim the woody ends off the asparagus and cut the stalks into 2-inch pieces.

Step 3

Bring a large pot of water to a boil. Blanch the asparagus pieces in boiling water for 2 minutes, then add the frozen peas and cook for an additional 1 minute. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.

Step 4

In a large pan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 1 minute.

Step 5

Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 6

Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens—about 5 minutes.

Step 7

Remove the pan from heat and stir in the shredded cheddar cheese and half of the grated Parmesan. Mix until the cheeses are fully melted. Add salt, black pepper, and paprika, then combine the blanched asparagus and peas. Toss to coat everything evenly.

Step 8

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 9

In a small bowl, mix the breadcrumbs with the olive oil and the remaining Parmesan cheese. Sprinkle this mixture evenly over the casserole.

Step 10

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Step 11

Remove the casserole from the oven and let it rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1738.5g)

Amount per serving	% Daily Value*
Calories	2310.9

Total Fat 126.9g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 343.7mg	0%
Sodium 6577.7mg	0%
Total Carbohydrate 196.4g	0%
Dietary Fiber 30.1g	0%
Total Sugars 60.0g
Protein 120.6g	0%

Vitamin D 221.4IU	0%
Calcium 2586.6mg	0%
Iron 21.2mg	0%
Potassium 2627.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 20.0%

Carbs: 32.6%