INSTRUCTIONS:
1st Step
Start the cooking process by bringing a big pot of salted water to a boil. Trimmed asparagus should be added and blanched for two to three minutes, or until brilliant green and just soft. To halt the cooking process, quickly move them to a dish of icy water. After that, drain and pat them dry.
2nd Step
Set your oven’s temperature to 375°F (190°C). Cooking spray should be used to grease a 9×13-inch (23×33-cm) casserole dish.
3rd Step
Combine the shredded cheddar cheese, the grated Parmesan cheese, the mayonnaise, the minced garlic, the lemon zest, the salt, and the black pepper in a basin that can be used for mixing. Mix each component in the mixture well until smooth.
4th Step
Put half of the blanched asparagus in the bottom of the casserole dish that has been prepared. Over the asparagus, evenly distribute half of the cheese mixture. Repeat with the remaining combination of cheese and asparagus.
I call this one ‘Dinner in Paris’ because every bite feels like a first-class ticket to France!
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