1 1/2 lbs
asparagus, ends trimmed, cut into 1-inch pieces
dill leaves, fresh chopped
gruyere cheese, grated
parmesan cheese, grated
1 1/2 cups
Preheat oven to 350 degrees F.
Heat oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove rom heat and let cool.
In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
In a separate bowl, add panko, paprika and butter. Mix well to combine.
Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.