# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus spears, 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
→ Topping
11 - 1/2 cup fresh breadcrumbs
12 - 1 tbsp unsalted butter, melted
# How To Make:
01 - Preheat oven to 400°F and lightly grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add asparagus and cook for 2–3 minutes until bright green and just tender. Drain well, pat dry, and arrange in prepared baking dish.
03 - Melt 2 tbsp butter in medium saucepan over medium heat. Whisk 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 cooking for 3–4 minutes until sauce thickens and coats the back of a spoon.
05 - Remove saucepan from heat. Stir in half the Gruyère cheese and all Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Pour cheese sauce evenly over asparagus spears. Sprinkle remaining Gruyère cheese across the top.
07 - In small bowl, combine fresh breadcrumbs with 1 tbsp melted butter. Toss until evenly coated.
08 - Sprinkle buttered crumbs evenly over casserole. Bake for 20–25 minutes until sauce bubbles and topping turns golden brown.
09 - Let casserole stand for 5 minutes to set before serving warm.
