Neely’s Asparagus Casserole

Categories: side dish

Ingredients

• 1 tbls veg oil
• 1 med onion, finely diced
• 1 clove garlic, minced
• salt and pepper to taste
• 1 1/2 lbs asparagus, rough ends removed, cut into 1 inch pieces
• 2 eggs
• 1 cup heavy cream
• 2 tbls freshly chopped dill leaves
• 1 cup grated Gruyere cheese
• 1/4 cup grated Parmesan
• 1 1/2 cups Panko bread crumbs
• 1 tbls smoked paprika
• 4 tbls butter, melted

Directions

1. Preheat oven to 350

2. Heat oil in pan over med-high heat.

3. Stir in onions and garlic; saute until translucent

4. Season with salt and pepper

5. Add asparagus and saute until just tender

6. Remove from heat and let cool

7. In small bowl, whick together eggs, heavy cream, dill and cheeses

8. In separate bowl, add panko, paprika and butter – mix well

9. Place asparagus in casserole dish.

10. Pour egg mixture over asparagus and top with panko mixture, spreading evenly

11. Place in preheated oven and bake until casserol is set and bread crumbs are golden brown – about 20 mins

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