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Asparagus Casserole

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Ingredients

Scale

  • 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces

  • 2 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup sour cream (preferably full-fat)

  • 1 cup shredded cheddar cheese (use Halal-certified cheese)

  • ½ cup grated Parmesan cheese

  • 1 teaspoon lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon dried thyme or fresh thyme

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon freshly ground black pepper

  • 1 cup breadcrumbs (use Halal-certified)

  • 2 tablespoons melted butter (for topping)

Ingredient Highlights

  • Asparagus: Asparagus is not only delicious but also packed with nutrients like vitamin K, fiber, and folate. It adds a fresh, crisp texture to the casserole.

  • Sour Cream: Provides a tangy richness to the casserole, balancing the flavors and adding creaminess without overwhelming the dish.

  • Cheddar and Parmesan: These cheeses melt beautifully, creating a cheesy, golden topping. The sharpness of cheddar pairs perfectly with the mild creaminess of Parmesan.

  • Lemon and Mustard: These ingredients brighten up the casserole and add a touch of tanginess that enhances the overall flavor.

Instructions

Prepare the Asparagus:

  1. Trim and Cut the Asparagus: Begin by trimming the tough ends of the asparagus. This can be done by snapping the asparagus stalks where they naturally break, or by cutting off about 2 inches from the bottom. Then, cut the asparagus into 2-inch pieces.

  2. Blanch the Asparagus: Bring a large pot of salted water to a boil. Add the asparagus pieces and blanch them for about 2-3 minutes, or until they are tender but still bright green. Drain and set aside.

Make the Casserole Sauce:

  1. Sauté the Onion and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes, until the onion becomes soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

  2. Add Sour Cream and Cheese: Lower the heat and stir in the sour cream, cheddar cheese, and Parmesan cheese. Mix until the cheeses have melted and the sauce is smooth.

  3. Season the Sauce: Add the lemon juice, Dijon mustard, thyme, salt, and black pepper. Stir until well combined. Taste and adjust the seasoning if needed.

Assemble the Casserole:

  1. Combine Asparagus with Sauce: Add the blanched asparagus to the skillet with the sauce. Stir gently to coat the asparagus evenly with the creamy sauce.

  2. Transfer to a Baking Dish: Pour the asparagus mixture into a greased 9×13-inch baking dish. Spread the mixture out evenly with a spatula.

Add the Topping:

  1. Prepare the Breadcrumb Topping: In a small bowl, combine the breadcrumbs and melted butter. Stir until the breadcrumbs are evenly coated.

  2. Top the Casserole: Sprinkle the breadcrumb mixture evenly over the top of the casserole. The breadcrumbs will add a crispy, golden topping once baked.

Bake the Casserole:

  1. Bake: Place the casserole in the preheated oven (350°F or 175°C) and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

  2. Cool Slightly: Allow the casserole to cool for a few minutes before serving. This helps the sauce set and makes it easier to scoop.

Nutrition

Find it online: https://lessistastier.com/asparagus-casserole/