Crunchy Asparagus Casserole Recipes

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ASPARAGUS CASSEROLE



Asparagus Casserole image

Asparagus Casserole, made with fresh asparagus, is creamy and rich with a crunchy fried onion topping.

Provided by Christin Mahrlig

Categories     Side Dish

Time 50m

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
2 1/2 pounds asparagus, (trimmed and cut into 1-inch pieces)
1 (8-ounce) package white mushrooms, (sliced)
1/2 medium sweet onion, (chopped)
1/4 cup all-purpose flour
1 1/4 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon paprika
1 (6-ounce) can french-fried onions.

Steps:

  • Grease a casserole dish and preheat oven to 350 degrees.
  • Melt butter in a large pan over medium heat. Add asparagus, mushrooms, and onions and cook, stirring occasionally, for about 6 minutes.
  • Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes.
  • Gradually stir in milk. Cook until thickened.
  • Reduce heat to low and mix in mayonnaise, sour cream, both cheeses, salt, lemon pepper, and paprika. Remove from heat.
  • Crush about 1/3 of the can of french-fried onions and mix them into the asparagus mixture.
  • Transfer mixture to prepared casserole dish.
  • Sprinkle remaining french-fried onions on top.
  • Place in oven and bake for 30 minutes.

Nutrition Facts : Calories 368 kcal, ServingSize 1 serving

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC



Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

  • Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
  • Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

ASPARAGUS AND CRAB CASSEROLE



Asparagus and Crab Casserole image

Categories     Bread     Sauce     Sandwich     Bake     Crab     Asparagus

Yield makes 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 2/3 cups whole milk
1 ounce Cheddar cheese, grated (1/4 cup)
1 ounce Swiss cheese, grated (1/4 cup)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
24 fresh asparagus spears
1 pound lump crab meat
1 cup grated Parmesan cheese (4 ounces)

Steps:

  • Preheat the oven to 375°F.
  • Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
  • Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
  • Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.

ASPARAGUS-WATER CHESTNUT CASSEROLE



Asparagus-Water Chestnut Casserole image

Need an elegant side dish? This casserole is easy to assemble and very tasty. The water chestnuts add a crunchy texture to the creamy asparagus.

Provided by Miss Annie

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans cut asparagus
1 can sliced water chestnuts, drained
1 can cream of mushroom soup
buttered bread crumb

Steps:

  • Place asparagus in bottom of a baking dish.
  • Top with water chestnuts and soup.
  • Top with buttered bread crumbs and bake at 350 degrees F.
  • for 25 minutes.

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

Make and share this Neely's Asparagus Casserole recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil, for sauteeing
1 medium onion, finely diced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon black pepper, fresh ground
1 1/2 lbs asparagus, ends trimmed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons dill leaves, fresh chopped
1 cup gruyere cheese, grated
1/4 cup parmesan cheese, grated
1 1/2 cups panko breadcrumbs
1 tablespoon paprika, smoked
4 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 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 rom 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.
  • Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.

CREAMY GARLIC ASPARAGUS BAKE



Creamy Garlic Asparagus Bake image

Serve this creamy, flavor-packed asparagus side dish, and you'll get rave reviews. It's unforgettably delicious from the first bite to the last!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 7

4 quarts water
2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
2 packages (5.2 oz each) Boursin® cheese with garlic and herbs, softened
1 cup heavy whipping cream
3/4 cup shredded fresh Parmesan cheese
2 medium plum (Roma) tomatoes, seeded and chopped
1 teaspoon fresh thyme leaves

Steps:

  • Heat oven to 400°F.
  • To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
  • Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
  • In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
  • Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 1 g

ASPARAGUS CASSEROLE



Asparagus Casserole image

Make and share this Asparagus Casserole recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups asparagus, fresh, cut in 2-inch lengths
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups cheddar cheese, grated
1 (2 7/8 ounce) can French fried onion rings

Steps:

  • Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
  • Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese.
  • Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
  • Serve hot.

Nutrition Facts : Calories 212.3, Fat 15.7, SaturatedFat 8.7, Cholesterol 39.5, Sodium 599.8, Carbohydrate 7, Fiber 1.4, Sugar 2.1, Protein 12.2

ASPARAGUS CASSEROLE



Asparagus Casserole image

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

Steps:

  • Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
  • Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
  • Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.

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