Neely’s Asparagus Casserole

2015-10-09
  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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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

Method

Step 1

Preheat the oven to 350 degrees F.

Step 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.

Step 3

In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.

Step 4

In a separate bowl, add panko, paprika and butter. Mix well to combine.

Step 5

Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.

Step 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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