Shelly's Recipe

LEMON ASPARAGUS CASSEROLE

Category: Asparagus

Topping
6 slices hearty white sandwich bread
5 garlic cloves , minced
1/4 cup extra-virgin olive oil
1/2 cup chopped fresh parsley leaves
1 teaspoon minced fresh rosemary
2 tablespoons Dijon mustard
1 1/2 cups canned fried onions

Asparagus
Salt
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 flour
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
Pepper

For the topping: Pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture (I freeze the rest and add favorite fresh herbs when I want to juse it for other uses.) Combine crumb mixture with onions.

For the asparagus: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in Dutch oven over medium-high heat. Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes. Transfer asparagus to ice water, cool, and drain on paper towels.

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.

Transfer mixture to 13x9 inch baking dish. Top with crumbs and bake until golden brown, about 15 minutes. Serve. Serves 8

Make Ahead: Topping, asparagus, and sauce can be refrigerated separately for up to 1 day. When ready to serve, heat sauce until hot and toss with asparagus. Proceed with step 4 as directed.