• 1 pound fresh asparagus, trimmed and cut into bite-sized pieces
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 cup breadcrumbs (optional, for topping)
  • 2 tablespoons melted butter (optional, for topping)


  1. Preheat your oven to 375°F (190°C). Grease a baking dish.
  2. Blanch the asparagus by boiling them in salted water for about 2-3 minutes, then immediately transfer to an ice water bath to stop the cooking process. Drain and set aside.
  3. In a saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk continuously to create a roux.
  4. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens.
  5. Reduce the heat to low, and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  6. Add the blanched asparagus to the cheese sauce, stirring gently to coat the asparagus evenly.
  7. Transfer the cheesy asparagus mixture to the prepared baking dish, spreading it out evenly.
  8. Optional: In a small bowl, mix breadcrumbs with melted butter and sprinkle the mixture over the top of the casserole for a crunchy topping.
  9. Bake in the preheated oven for 20-25 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
  10. Remove from the oven and let it rest for a few minutes before serving.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.