This asparagus casserole recipe is very simple to make. It's rich and creamy and makes the perfect side dish for any special event.
Whenever possible I like to cook with seasonal produce, even though there are many that appear in the grocery store year round. Spring is the perfect time to make an asparagus casserole. A good side dish for Easter, birthdays, and graduation parties.
I'm using fresh asparagus in this dish. It used to be that springtime was the only time you would find asparagus in the store and that's normally when most people would harvest from their garden but these days you can find it throughout the year.
This casserole is similar to the spinach casserole, I've made in the past, with a creamy base, cheese, and panko topping. This time, however, I'm using creme fraiche inside of making a cheese sauce with butter, flour, and milk or cream. The creme fraiche is extra rich, but you could substitute sour cream or even yogurt. Personally, I would stick to Greek yogurt and a full-fat sour cream to get a similar taste.
Of course, you could try using canned creamy soups for this recipe. They are quick and easy but I prefer using fresher ingredients for this one if you can.
I used Jarlsberg cheese but any cheese would work. I like the combination of a slightly sharper cheese with a creamy base. Something like mozzarella would, in my opinion, make it too bland. However, Parmesan, Romano, or a nice white cheddar would all be great substitutes and are readily available. This is a great opportunity to experiment with some of the newer cheese options that are showing up in stores more and more.
Finally, I'm a big fan of Panko breadcrumbs but you could substitute regular breadcrumbs, crushed crackers, or dare I say potato chips. I've never tried potato chips as a topping, but know others that use them, and they do seem like an interesting alternative.
- 3 tablespoons olive oil
- 1 pound fresh asparagus spears
- 1/2 cup onion, diced
- 1 large clove of garlic grated
- 7.5 ounces creme fraiche (3/4 c)
- 1 cup Jarlsberg cheese grated
- 1/2 cup panko bread crumbs
- Clean and slice asparagus into 2 inch pieces
- Saute onions and asparagus in olive oil for about 3 minutes.
- Add garlic and continue to cook for another minute on medium heat.
- In a separate bowl combine creme fraiche, Jarlsberg cheese and salt & pepper to taste.
- Add asparagus mixture to the creme and cheese. Mix well
- Transfer to a 8 inch butter casserole dish.
- Sprinkle Panko breadcrumbs on top. Bake at 350 degrees for 20 minutes.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 47mgSodium: 129mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 7g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.