Here we go again with the substitutions. I just like to use up everything I have to keep things fresh and interesting. I made lasagna last week and, as usual, I was left with some unused ricotta cheese. This recipe offered me an opportunity to try something different. I mixed the ricotta with equal parts milk to create the “half and half”. It turned out remarkably well. I was tempted to cut back on the parmesan to balance it; however, the cheese lovers in the group out voted me.
Asparagus Casserole
Serving: 4
Ingredients:
- 2 lbs. asparagus, trimmed
- 4 Tbsp unsalted butter, divided, plus more to grease casserole
- 2 1/2 Tbsp all-purpose flour
- 2 cups half and half, (or equal parts milk and heavy cream)
- 2 tsp garlic salt
- 1/4 tsp black pepper
- 1 cup parmesan cheese, divided
- 1/2 cup Panko bread crumbs
Directions:
- Preheat Oven to 400˚F with the rack in the center. Butter a 9×13 casserole dish. Arrange trimmed asparagus in prepared casserole dish, packing it down for a fairly flat and even surface.
- Place a saucepan over medium heat. Melt in 3 Tbsp butter then add 2 1/2 Tbsp flour and whisk constantly for 3 minutes or until butter just starts to turn golden in color. Whisk in 2 cups half and half, 2 tsp garlic salt and 1/4 tsp black pepper. Whisk until sauce just starts to thicken then remove from heat. Sprinkle in 1/2 cup parmesan and whisk until cheese is melted and incorporated.
- Pour sauce evenly over the asparagus, leaving about 1″ space on the long sides of the casserole dish. Bake uncovered at 400˚F for 15-18 minutes (depending on thickness of asparagus), or until asparagus reaches desired tenderness.
- While the casserole is baking, make the topping: in a small mixing bowl, melt 1 Tbsp butter. Mix in 1/2 cup bread crumbs, stirring until evenly moistened, then stir in 1/2 cup remaining parmesan cheese. Halfway through baking, sprinkle the bread crumb topping evenly over the casserole then return it to the oven to finish baking.
- When asparagus has reached desired doneness, set oven to broil for 2-3 minutes or until bread crumbs are golden brown. Remove from oven and serve.
~ NatashasKitchen.com ~