Lemon Asparagus
Casserole
Ingredients:
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3 Lbs Asparagus, Trimmed And Cut Into 1-Inch Pieces 3 Tbsp Unsalted Butter
1 Small Red Onion, Minced
4 Garlic Cloves, Minced
1 Tbsp Grated Lemon Zest
3 Tbsp All-Purpose Flour
1-1/2 Cups Chicken Broth
1 Cup Heavy Cream
Salt And Pepper To Taste Topping: 2 Slices Hearty White Sandwich Bread 2 Garlic Cloves, Minced
1/4 Cup Extra-Virgin Olive Oil 1/4 Cup Chopped Fresh Parsley Leaves 1/2 Teaspoon Minced Fresh Rosemary 1 Tablespoons Dijon Mustard 1-1/2 Cups Canned Fried Onions |
Directions:
Adjust
oven rack to middle position and heat oven to 425 degrees. Grease a 13x9”
baking dish.
Bring
4 quarts water to boil in Dutch oven over medium-high heat. Add 2 tablespoons
salt and asparagus and cook until just tender, about 6 minutes. Drain and set
aside to cool.
Melt butter in now-empty Dutch oven over
medium-high heat. Cook onion until golden brown, about 5 minutes. Add garlic,
zest, and flour and cook until fragrant, about 1 minute. Whisk in broth and
cream and simmer over medium heat until thickened, about 10 minutes. Toss in
asparagus and season with salt and pepper.
Topping: pulse bread, garlic, oil, and
parsley in food processor until coarsely ground. Place in a small mixing bowl,
stir in rosemary and fried onions.
Transfer mixture to prepared baking dish. Top
with crumbs and bake until golden brown, about 15 minutes.
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Yields |
Serves 8 |