Martha Stewart Asparagus Casserole

Martha Stewart asparagus casserole is an easy baked side dish made with fresh asparagus, crispy bacon and creamy gruyere bechamel, ready in 1 hour 30 minutes. This make-ahead spring side dish fits weeknight dinner, Easter and brunch tables when you want something that feels truly special.

Toast the flour in the butter for a full minute before the milk goes in, because that is where the bechamel gets its nutty depth. Skip it and the sauce tastes pasty instead of rich.

Martha layers the asparagus twice, with half tucked under the sauce and half scattered down the center on top. That way you get tender spears inside and a few roasted tips under the broiler, and the buttery cracker crumbs add a crunch that plain breadcrumbs wouldn't.

Martha Stewart Asparagus Casserole

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Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

45

minutes

Cooking time

45

minutes

Calories

320

kcal

Creamy bechamel hugs tender asparagus, bacon and halved eggs under a crisp cracker and gruyere crust. A quick blast under the broiler turns the top golden and bubbly.

Ingredients

• 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  

• 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  

• 2 tablespoons unsalted butter
  

• 1/4 cup finely chopped onion (from ½ a small onion)
  

• Pinch of freshly grated nutmeg
  

• 1/8 teaspoon cayenne pepper
  

• Coarse salt and freshly ground black pepper
  

• 3 tablespoons all-purpose flour
  

• 2 teaspoons Dijon mustard
  

• 2 cups whole milk
  

• 4 large hard-boiled eggs, halved lengthwise
  

• 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  

• 1 cup shredded gruyere cheese (about 2 ½ ounces)
  

Directions

• Blanch the asparagus: Preheat the oven to 350°F with the rack in the upper third, then boil a pot of salted water and set up an ice bath. Cook the asparagus for 2 to 3 minutes until bright green, then move it to the ice bath and drain.
• Crisp the bacon: Return the pot to medium heat and cook the chopped bacon, stirring now and then, for about 10 minutes until crisp. Lift it out with a slotted spoon onto a paper towel-lined plate and pour off the fat.
• Start the bechamel: Melt the butter in the same pot over medium heat until foamy, then add the onion, nutmeg, cayenne and 1 teaspoon salt. Cook for about 3 minutes until the onion turns translucent.
• Toast the flour: Stir in the flour and cook for about 1 minute until it smells toasted. Then stir in the Dijon mustard so it blends into the paste.
• Whisk in the milk: Gradually whisk in the milk and bring it to a boil, whisking often. Reduce to a simmer and cook for about 5 minutes until slightly thickened, which gives you about 2 cups of sauce.
• Layer the casserole: Spread 1 cup of the bechamel across the bottom of a 9-inch-square baking dish, then top with all but 1 cup of the asparagus. Add the bacon, the halved eggs, the crushed crackers and the remaining bechamel in that order.
• Top and bake: Scatter the reserved 1 cup asparagus down the center, then sprinkle the gruyere over everything and season with black pepper. Bake for about 25 minutes until the sauce bubbles.
• Broil and rest: Switch the oven to broil and cook for 3 to 4 minutes until the top turns golden brown. Let it cool on a wire rack for 15 minutes so the sauce sets before you serve it.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, OXO stainless slotted spoon. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make asparagus casserole ahead of time?

Yes, you can assemble it up to a day ahead, cover it and keep it in the fridge. Add 5 to 10 minutes to the baking time since it starts cold. If you make only the bechamel early, press plastic wrap directly onto the surface so no skin forms.

What can I use instead of gruyere cheese?

Swiss or white cheddar both melt well and keep the nutty, sharp flavor. Use the same 1 cup of shredded cheese. Pre-shredded bags work, but freshly shredded melts into a smoother, browner crust.

How do I store and reheat leftovers?

Cover leftovers and refrigerate for up to 3 days. Reheat portions in a 350°F oven for 15 to 20 minutes so the crumb topping stays crisp. The microwave works in a pinch but softens the top.

Can I use frozen asparagus instead of fresh?

Fresh is better here, since frozen spears turn soft and release extra water that thins the bechamel. If frozen is all you have, thaw it fully and pat it very dry, and skip the blanching step. Keep the asparagus pieces on the larger side.

What's the most common mistake with this casserole?

Overcooking the asparagus during the blanch is the big one, because it keeps cooking in the oven for another 25 minutes. Pull it at 2 to 3 minutes and shock it in ice water right away. That keeps the color bright and the spears with a little bite.