Juice and zest from 1/2 lemonapproximately 1 tablespoon juice
3/4teaspoonkosher salt
Ground black pepper to taste
Instructions
Place an oven rack on the upper middle shelf and preheat the oven to 425°F.
In a small bowl, melt 1 1/2 tablespoon butter in the microwave for 30 seconds. Stir in the panko along with a pinch of salt and pepper, and set aside.
Bring a large pot of water to a boil and place a large bowl of ice water nearby.
Boil the asparagus for 1 minute until bright green, then drain and immediately transfer to an ice bath to halt the cooking process. Cool for several minutes, then drain and pat dry.
Place the asparagus in a 9x13 inch casserole dish.
Heat the remaining 2 tablespoons of butter in a large pot over medium heat, then add the garlic. Cook for 30-60 seconds, stirring, until fragrant. Add the flour and stir for 1 minute, then whisk in the milk.
Turn the heat up to high and bring to a boil while whisking constantly, then continue whisking until the mixture is thick, about 5 minutes.
Remove from the heat and stir in the cream cheese, gruyere, parmesan, lemon juice, zest, salt and pepper until smooth.
Pour the cheese sauce over the asparagus, then sprinkle the panko mixture evenly over the top. Bake until the asparagus is tender and the panko is golden, 12-15 minutes.