LEMON ASPARAGUS CASSEROLE

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Lemon Asparagus Casserole image

I love fresh asparagus, so I wanted to post some of our family's favorites. This is a great spring dish and is perfect for brunch or dinner! You can substitute a good quality Italian bread crumb mixture for the topping (still mixed with the canned fried onions).

Provided by AshK5246

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

2 slices hearty white bread
2 garlic cloves, minced
2 tablespoons olive oil
1/8 cup chopped fresh parsley
1 1/2 cups canned fried onions, crushed
2 tablespoons salt
3 lbs asparagus, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 small red onion, minced
4 garlic cloves, minced
1 tablespoon grated lemon zest
3 tablespoons all-purpose flour
1 1/2 cups low sodium chicken broth
1 cup heavy cream
pepper

Steps:

  • For the topping:.
  • Pulse bread, garlic, oil and parsley in food processor until coarsely ground.
  • Combine with crushed fried onions.
  • For the asparagus:.
  • Adjust oven rack to middle position and heat oven to 425°.
  • Fill large bowl with ice water.
  • Bring 4 quarts water to boil in dutch oven over medium-high heat.
  • Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes.
  • Transfer asparagus to ice water, cool and drain on paper towels.
  • Melt butter in the empty dutch oven over med-high heat.
  • Cook onion until golden brown (5 minutes).
  • Add garlic, zest and flour and cook until fragrant (1 minute).
  • Whisk in broth and cream and simmer over medium heat until thickened (10 minutes).
  • Toss asparagus in sauce and season with salt and pepper.
  • Transfer mixture to a 13x9-inch baking dish.
  • Top with crumb mixture and bake until golden brown (15 minutes).
  • Serve and enjoy.

Nutrition Facts : Calories 249.9, Fat 19.6, SaturatedFat 10.3, Cholesterol 52.2, Sodium 1837.2, Carbohydrate 15.5, Fiber 3.9, Sugar 3, Protein 6.7

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