Best Asparagus Parmesan Bake Recipes

ASPARAGUS-PARMESAN BAKE

Asparagus-Parmesan Bake image

This quite possibly might become your favorite asparagus dish! I added in about 1/2 teaspoon garlic powder with the cayenne pepper when making the cream sauce but that is optional, and also the asparagus can be cut into half or thirds or just leave them in one piece in the dish, the choice is up to you, I sliced mine in half for this. This is delicious!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs fresh asparagus (tough ends snapped off)
4 tablespoons butter
2 tablespoons flour
1/4 teaspoon cayenne pepper
1 1/2 cups half-and-half cream
1/2 cup grated parmesan cheese
seasoning salt (or use white salt)
black pepper
1 1/2 cups soft breadcrumbs
1/4 cup parmesan cheese
2 tablespoons melted butter
1/2 teaspoon paprika

Steps:

Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
Place the fresh asparagus in a pot of water; bring to a boil, and boil for about 3-4 minutes, plunge into ice water or very cold water then drain well.
Arrange the asparagus into the bottom of prepared baking dish.
In a saucepan melt butter oven medium heat; whisk in flour and cayenne until smooth, whisking constantly for 1 minute;.
Slowly add in half and half, whisking and cooking until thickened (about 2 minutes).
Add in 1/2 cup Parmesan cheese, season with salt and pepper; pour the cheese sauce evenly over the asparagus in the dish.
In a bowl stir the soft breadcrumbs with melted butter, 1/4 cup parmesan cheese and paprika; toss to combine, then sprinkle evenly over the casserole.
Bake uncovered for about 25-30 minutes.

Nutrition Facts : Calories 320, Fat 22.8, SaturatedFat 14, Cholesterol 63.9, Sodium 379, Carbohydrate 19.8, Fiber 5.2, Sugar 5, Protein 12.9

ASPARAGUS-PARMESAN BAKE

ASPARAGUS-PARMESAN BAKE image

Number Of Ingredients 5

Ingredients

Asparagus, enough spears to line an oven-proof baking dish thickly, stem ends snapped off
Olive oil to coat pan, plus a drizzle for the top
Chopped parsley
About 2 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
Grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F Lightly coat an ovenproof dish or baking pan with olive oil Wash and snap the woody ends off the asparagus Line the pan with the dried-off spears Layer chopped parsley to taste on top of spears Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; donât swamp them Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired Bake until egg is almost firm Finish briefly under the broiler till golden To serve, cut between the spears, not across; I like a side of roast potatoes with mine

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