Neely's Asparagus Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil, for sauteeing
• 1 medium onion, finely diced
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper, fresh ground
• 1 1/2 lbs asparagus, ends trimmed, cut into 1-inch pieces
• 2 eggs
• 1 cup heavy cream
• 2 tablespoons dill leaves, fresh chopped
• 1 cup gruyere cheese, grated
• 1/4 cup parmesan cheese, grated
• 1 1/2 cups panko breadcrumbs
• 1 tablespoon paprika, smoked
• 4 tablespoons butter, melted

Recipe

• 1 preheat oven to 350 degrees f.
• 2 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.
• 3 in a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
• 4 in a separate bowl, add panko, paprika and butter. mix well to combine.
• 5 place asparagus in casserole dish. pour the egg mixture over the asparagus and top with the panko, spreading evenly.
• 6 place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.