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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!

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Brooke the Cook in WI May 30, 2007
Lemon Asparagus Casserole