For the Topping:
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1/2 cup panko breadcrumbs
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1/2 cup crushed Ritz crackers (about 15 crackers)
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2 tbsp unsalted butter, melted
👩🍳 Step-by-Step Instructions
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Preheat & Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart or 9×13-inch baking dish with butter or cooking spray.
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Blanch the Asparagus: Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for 2 minutes until bright green and crisp-tender. Immediately drain and transfer to a bowl of ice water to stop the cooking process. Drain well and pat dry.
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Make the Cheese Sauce: In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Whisk in the flour and cook for about 1 minute to remove the raw flour taste, but do not let it brown. Gradually pour in the milk while whisking constantly until the mixture is smooth and begins to thicken. Add the softened cream cheese and continue to whisk until it is completely melted and incorporated into the sauce.
