For the Asparagus:
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2 lbs fresh asparagus, woody ends trimmed
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
For the Cheese Sauce:
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 cups whole milk (warm)
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½ cup heavy cream (optional, for extra richness)
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1 teaspoon Dijon mustard
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon nutmeg (freshly grated is magical)
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1½ cups shredded sharp cheddar cheese
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½ cup grated Parmesan cheese
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Salt and pepper to taste
For the Topping:
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1 cup panko breadcrumbs
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¼ cup grated Parmesan cheese
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2 tablespoons unsalted butter, melted
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2 tablespoons fresh parsley, chopped (optional)
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Zest of ½ lemon (optional, but brightens everything
The Method: Roast, Sauce, Top, Bake
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar-sized casserole dish.
