Step 1

Preheat oven to 400F and spray a ceramic or glass 9x13-inch baking or casserole dish (or 4-quart rectangular casserole dish) with cooking spray and place the asparagus inside; set aside.

Step 2

To a small saucepan, add 3 tablespoons butter, and heat over medium-high heat to melt; swirl the pan to encourage melting.

Step 3

Add the flour, garlic powder, salt, pepper, and whisk to combine. Whisk nearly constantly for about 1-2 minutes, or until the mixture has thickened nicely. Tip - This is called making a roux. Do not shortchange this step because this is what will help your cream sauce to thicken up later on since there's no canned or condensed soup being used.

Step 4

Slowly pour in the heavy cream, whisking constantly until the mixture reaches a gentle simmer. Allow mixture to simmer for about 3-5 minutes, or until nicely thickened; whisk nearly constantly while it simmers. Tip - Do not allow the mixture come up to a rapid or fast boil as this excessive heat could cause the cream to 'break' at which point you'd have to start over. Keep the simmer controlled.

Step 5

Remove the saucepan from the heat, add 1/2 cup Parmesan cheese, and whisk to incorporate and keep whisking until smooth.

Step 6

Pour the sauce evenly over the asparagus; set aside.

Step 7

To a medium microwave-safe bowl, add the remaining 2 tablespoons butter, and heat on high power to melt, about 30 seconds.

Step 8

Add the panko and stir to combine.

Step 9

Add the remaining 1/2 cup Parm and all the mozzarella cheese and stir or toss to combine, noting that the mixture will be crumbly and you won't be able to stir it smooth, which is the intention since this is the topping.

Step 10

Evenly sprinkle the topping mixture over the saucy asparagus and bake for about 15-20 minutes, or until the topping is as golden browned as desired. Tips - I like to rotate my baking dish once midway through baking since even the fanciest ovens still bake a bit unevenly and this helps to ensure even browning. Bake until done in your oven. Baking time will depend a bit on your oven, climate, baking or casserole dish used (metal bakes faster than ceramic or glass) and the size/diameter of your asparagus. Serve immediately. Recipe will keep airtight in the fridge for up to 4-5 days, reheat leftovers gently in the microwave. Note that the crispy topping will not stay crispy on any leftovers, and there's nothing to do to prevent it.