Ingredients
-
-
2
-
2
-
2
-
1/8
-
1 1/2
-
-
2
-
3
-
3
-
1
-
4
-
1
-
3
-
1 1/2
Directions
Lemon Asparagus Casserole, I love fresh asparagus, so I wanted to post some of our family’s favorites This is a great spring dish and is perfect for brunch or dinner! You can substitute a good quality Italian bread crumb mixture for the topping (still mixed with the canned fried onions) , This made a light dinner for us last night I halved the recipe and used an 8×8 baking dish without trouble I doubled the amount of lemon zest but still didn’t notice a prominent lemon flavor I also subbed out the heavy cream for milk and added a little corn starch to thicken the sauce The topping was very yummy!, This made a light dinner for us last night I halved the recipe and used an 8×8 baking dish without trouble I doubled the amount of lemon zest but still didn’t notice a prominent lemon flavor I also subbed out the heavy cream for milk and added a little corn starch to thicken the sauce The topping was very yummy!
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Steps
|
1
Done
|
For the Topping: |
|
2
Done
|
Pulse Bread, Garlic, Oil and Parsley in Food Processor Until Coarsely Ground. |
|
3
Done
|
Combine With Crushed Fried Onions. |
|
4
Done
|
For the Asparagus: |
|
5
Done
|
Adjust Oven Rack to Middle Position and Heat Oven to 425. |
|
6
Done
|
Fill Large Bowl With Ice Water. |
|
7
Done
|
Bring 4 Quarts Water to Boil in Dutch Oven Over Medium-High Heat. |
|
8
Done
|
Add 2 Tbsp Salt and Asparagus and Cook Until Just Tender, About 6 Minutes. |
|
9
Done
|
Transfer Asparagus to Ice Water, Cool and Drain on Paper Towels. |
|
10
Done
|
Melt Butter in the Empty Dutch Oven Over Med-High Heat. |
|
11
Done
|
Cook Onion Until Golden Brown (5 Minutes). |
|
12
Done
|
Add Garlic, Zest and Flour and Cook Until Fragrant (1 Minute). |
|
13
Done
|
Whisk in Broth and Cream and Simmer Over Medium Heat Until Thickened (10 Minutes). |
|
14
Done
|
Toss Asparagus in Sauce and Season With Salt and Pepper. |
|
15
Done
|
Transfer Mixture to a 13x9-Inch Baking Dish. |
