Prep 25 mins
Cook 15 mins
I love fresh asparagus, so I wanted to post some of our family's favorites. This is a great spring dish and is perfect for brunch or dinner! You can substitute a good quality Italian bread crumb mixture for the topping (still mixed with the canned fried onions).
- 2 slices hearty white 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
- For the topping:.
- Pulse bread, garlic, oil and parsley in food processor until coarsely ground.
- Combine with crushed fried onions.
- For the asparagus:.
- Adjust oven rack to middle position and heat oven to 425°.
- Fill large bowl with ice water.
- Bring 4 quarts water to boil in dutch oven over medium-high heat.
- Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes.
- Transfer asparagus to ice water, cool and drain on paper towels.
- Melt butter in the empty dutch oven over med-high heat.
- Cook onion until golden brown (5 minutes).
- Add garlic, zest and flour and cook until fragrant (1 minute).
- Whisk in broth and cream and simmer over medium heat until thickened (10 minutes).
- Toss asparagus in sauce and season with salt and pepper.
- Transfer mixture to a 13x9-inch baking dish.
- Top with crumb mixture and bake until golden brown (15 minutes).
- Serve and enjoy.
This made a light dinner for us last night. I halved the recipe and used an 8x8 baking dish without trouble. I doubled the amount of lemon zest but still didn't notice a prominent lemon flavor. I also subbed out the heavy cream for milk and added a little corn starch to thicken the sauce. The topping was very yummy!