Asparagus Casserole

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray. Trim asparagus to fit in the baking dish crosswise and place in an even layer into the dish. Set aside.

Melt 3 tablespoons butter in a saucepan over medium-high heat. Add shallots and cook, stirring often, until shallots are softened, about 3 minutes.

Add flour and cook, stirring constantly to incorporate thoroughly, until it smells slightly nutty, about 2 minutes.

Whisk in half and half and cook, whisking constantly, until thickened, about 3 minutes.

Remove from heat and whisk in Havarti cheese, lemon zest, and 1 teaspoon salt.

Pour sauce evenly over the center of the asparagus in the dish, leaving the tips and ends of asparagus exposed. Bake in the preheated oven for 10 minutes.

Meanwhile, place remaining 1 tablespoon butter in a small microwave-safe bowl, and microwave on HIGH until just melted, about 30 seconds. Add crackers, almonds, dill and remaining 1/4 teaspoon salt; toss to coat mixture evenly in the melted butter.

After asparagus has baked for 10 minutes, sprinkle cracker mixture over the center of the asparagus.

Return to the oven and bake until asparagus is just tender and cracker mixture is golden brown, about 10 minutes. Serve hot.