Step 1

Preheat oven to 375 degrees. Spray an 11 x 7-inch baking dish with cooking spray. Set aside.

Step 2

Cook the rice according to the package directions. Transfer to a large mixing bowl and set aside.

Step 3

Cut all but 7 stalks of asparagus into 1 to 2-inch lengths. (The whole stalks will be used as a garnish.)

Step 4

Prepare an ice bath. Bring a large saucepan of water to a boil and add a generous amount of salt (approximately 1 tablespoon).

Step 5

Drop the asparagus into the boiling water by the handful. Cook 10-15 seconds or until it turns bright green. Scoop out with a sieve or large slotted spoon and drop into the ice bath. Repeat with remaining asparagus. Drain the asparagus and blot dry with paper towels or a clean kitchen towel.

Step 6

Heat 2 tablespoons butter and the oil in a large saucepan over medium-high heat.

Step 7

Add the shallot, reduce heat to low and cook approximately 3-4 minutes or until softened, being careful to not let the shallot brown or burn.

Step 8

Add the garlic and cook briefly, approximately 10-15 seconds or until fragrant.

Step 9

Add the flour and cook, whisking constantly for approximately1-2 minutes.

Step 10

Add the wine and cook, whisking constantly for approximately 1 minute.

Step 11

Slowly pour in the chicken broth and the heavy cream (or half-and-half). Bring to a boil, whisking constantly. Reduce heat to medium and continue cooking until the mixture thickens (approximately 5 minutes). Remove from the heat.

Step 12

Tear the cream cheese into small pieces and whisk into the sauce until blended and smooth.

Step 13

Add 1/4 cup Parmesan cheese and whisk until blended.

Step 14

Combine the rice, cheese sauce and asparagus pieces in a large bowl and transfer to the prepared baking dish. Smooth the top and arrange the 7 reserved asparagus stalks over the top as desired.

Step 15

Combine the remaining Parmesan cheese, panko, parsley and remaining 1 tablespoon of butter in a small bowl until the cheese and breadcrumbs are coated with the butter.

Step 16

Sprinkle the breadcrumb mixture over the casserole.

Step 17

Cover loosely with aluminum foil. Bake for 20-22 minutes. Remove foil and continue baking another 20-25 minutes or until topping is browned and casserole is bubbling and thoroughly heated through.