Lemon Asparagus Casserole

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 slices hearty bread
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/8 cup chopped fresh parsley
• 1 1/2 cups canned fried onions, crushed
• 2 tablespoons salt
• 3 lbs asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons unsalted butter
• 1 small red onion, minced
• 4 garlic cloves, minced
• 1 tablespoon grated lemon zest
• 3 tablespoons all-purpose flour
• 1 1/2 cups low sodium chicken broth
• 1 cup heavy cream
• pepper

Recipe

• 1 for the topping:.
• 2 pulse bread, garlic, oil and parsley in food processor until coarsely ground.
• 3 combine with crushed fried onions.
• 4 for the asparagus:.
• 5 adjust oven rack to middle position and heat oven to 425°.
• 6 fill large bowl with ice water.
• 7 bring 4 quarts water to boil in dutch oven over medium-high heat.
• 8 add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes.
• 9 transfer asparagus to ice water, cool and drain on paper towels.
• 10 melt butter in the empty dutch oven over med-high heat.
• 11 cook onion until golden brown (5 minutes).
• 12 add garlic, zest and flour and cook until fragrant (1 minute).
• 13 whisk in broth and cream and simmer over medium heat until thickened (10 minutes).
• 14 toss asparagus in sauce and season with salt and pepper.
• 15 transfer mixture to a 13x9-inch baking dish.
• 16 top with crumb mixture and bake until golden brown (15 minutes).
• 17 serve and enjoy.