Asparagus Casserole

Mikekey K

By
@Mikekey

A great side for salmon or chicken, or a main dish for lunch, served with a salad.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 lb
asparagus, fresh
6 Tbsp
butter, unsalted
4 Tbsp
all purpose flour
1 c
heavy cream
1 pinch
paprika
salt and pepper, to taste
4
hard boiled eggs, peeled and sliced
2 c
fresh bread cubes
1 c
crumbled ritz crackers
1/2 c
parmigiano-reggiano, grated

Directions Step-By-Step

1
Preheat oven to 350°. Bring a large pot of salted water to a boil over high heat. Coat a medium baking dish with non-stick cooking spray.
2
Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part. Discard ends. Cut asparagus into pieces, add to pot, and cook until soft, 4–6 minutes. Reserve 1 cup of the cooking water, then drain asparagus.
3
Melt 4 tbsp. of the butter in a saucepan over medium-low heat. Add flour and cook, stirring, for 2 minutes. Whisk in reserved cooking water, then the cream, stirring until smooth and thick, 8–10 minutes. Add paprika, then season to taste with salt and pepper.
4
Layer asparagus, eggs, and sauce alternately in a medium baking dish, ending with sauce. Sprinkle with bread cubes, cracker crumbs, and parmigiano. Dot with remaining 2 tbsp. butter.
5
Bake until bubbling and golden, 25–30 minutes.
Serve hot.

About this Recipe

Course/Dish: Side Casseroles, Casseroles
Main Ingredient: Vegetable
Regional Style: American