Among my many side dish recipes, one that holds a special place in my heart is this Asparagus Casserole, a delightful creation my mother-in-law used to prepare for Easter with glazed ham. The combination of a flavorful breadcrumb topping, creamy sauce, and fresh asparagus never fails to impress. It’s a dish that pleases a crowd, and even better, you can prepare it ahead of time, freeing up some valuable cooking time on busy holidays.
Step By Step Instructions
To Get Started
Preheat your oven to 400°F (about 200°C). Lightly grease a 9×13-inch (about 23×33 cm) baking dish with cooking spray or butter. It’s best to freeze the casserole before baking. Wrap the dish tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Cook the Bacon Mixture
Starting with a cold pan, cook the bacon in a skillet over medium heat until crispy.
Remove the bacon with a slotted spoon and set it aside, leaving behind about two tablespoons of bacon fat and removing any excess.
Add the chopped onion and minced garlic in the same skillet with the bacon fat. Cook until the onion softens and becomes translucent. then add the garlic and cook until fragrant (about 30 seconds).
Remove from the heat, and set aside.
Blanch The Asparagus
Trim 1 pound (about 450g) of asparagus by snapping off the woody ends. Cut into 1-inch pieces. Blanch in boiling water for 3
Make the Sauce
In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Stir in 2 tablespoons of all-purpose flour, cooking for 1 minute. Gradually add 1 cup (240ml) of heavy cream and 1/2 cup (120ml) of chicken broth, whisking until thickened. Remove from heat and stir the cooked onions, garlic, bacon, and a ¼ cup Parmesan cheese. Taste for seasoning and season with salt and pepper to taste.
Prepare The Topping
Mix 1 cup (about 120g) of panko breadcrumbs with 1/2 cup (about 50g) of grated Parmesan cheese and 2 tablespoons of melted unsalted butter in a small bowl.
Assemble The Dish
In a large mixing bowl, combine the asparagus with the cheese sauce. Transfer to a greased 9×13-inch baking dish. Sprinkle the topping mixture evenly over the asparagus and Sauce.
Bake and Serve
Bake for 10 to 15 minutes or until the topping is golden brown and the sauce is bubbly. Allow to cool for 5 to – 10 minutes before serving.
