Shelly's Recipe

ASPARAGUS CASSEROLE

Category: Asparagus

1 tbsp 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 tbsp freshly chopped dill leaves
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1 1/2 cups panko bread crumbs
1 tbsp smoked paprika
4 tbsp butter, melted

Preheat the oven to 350 degrees F.

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.

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

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

Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly. Bake until casserole is set and the bread crumbs are golden brown, about 20 minutes. Serves 4-6