Asparagus Casserole
Elizabeth Wagner
From the Neelys
ingredients
- 1 tablespoon vegetable oil, for sauteing
- 1 medium onion, finely diced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
- 2 eggs
- 1 cup heavy cream
- 2 tablespoons freshly chopped dill leaves
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan
- 1 1/2 cups panko bread crumbs
- 1 tablespoon smoked paprika
- 4 tablespoons butter, melted
directions
- 1
Preheat the oven to 350 degrees F.
- 2
Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and Let cool.
- 3
In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
- 4
In a separate bowl, add panko, paprika and butter. Mix well to combine.
- 5
Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
- 6
Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.
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