Lemon Asparagus Casserole
By America's Test KitchenPublished on November 8, 2011
Time
1¼ hours
Yield
Serves 8
Ingredients
Topping
2 cups crumb mixture from Roast Leg of Lamb recipe1 ½ cups canned fried onionsAsparagus
Salt 3 pounds asparagus, trimmed and cut into 1-inch pieces3 tablespoons unsalted butter 1 small red onion, minced4 garlic cloves, minced1 tablespoon grated lemon zest 3 tablespoons all-purpose flour 1 ½ cups low-sodium chicken broth 1 cup heavy cream PepperBefore You Begin
Some of the garlic-herb crumb topping from the lamb is combined with crushed canned fried onions to create the crisp topping for this casserole.
Instructions
- For the topping: Combine crumb mixture with onions.
- For the asparagus: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in Dutch oven over medium-high heat. Add 2 tablespoons 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 now-empty Dutch oven over medium-high heat. Cook onion until golden brown, about 5 minutes. Add garlic, zest, and flour and cook until fragrant, about 1 minute. Whisk in broth and cream and simmer over medium heat until thickened, about 10 minutes. Toss in asparagus and season with salt and pepper.
- Transfer mixture to 13 by 9-inch baking dish. Top with crumbs and bake until golden brown, about 15 minutes. Serve.
- Make Ahead: Topping, asparagus, and sauce can be refrigerated separately for up to 1 day. When ready to serve, heat sauce until hot and toss with asparagus. Proceed with step 4 as directed.
Time
1¼ hoursYield
Serves 8Ingredients
Topping
2 cups crumb mixture from Roast Leg of Lamb recipe
1 ½ cups canned fried onions
Asparagus
Salt
3 pounds 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 ½ cups low-sodium chicken broth
1 cup heavy cream
Pepper
Ingredients
Topping
2 cups crumb mixture from Roast Leg of Lamb recipe
1 ½ cups canned fried onions
Asparagus
Salt
3 pounds 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 ½ cups low-sodium chicken broth
1 cup heavy cream
Pepper
Ingredients
Topping
2 cups crumb mixture from Roast Leg of Lamb recipe
1 ½ cups canned fried onions
Asparagus
Salt
3 pounds 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 ½ cups low-sodium chicken broth
1 cup heavy cream
Pepper
Why This Recipe Works
Instead of the usual green bean variety, our Lemon Asparagus Casserole recipe uses two great spring flavors to bring something fresh to the holiday table. Holding each asparagus stalk by either end and snapping will naturally break the stalk at the point where it has become tough and stringy—this part should be discarded. Zesting only the bright yellow outer peel of the lemon brightened our Lemon Asparagus Casserole recipe by avoiding the white pith underneath the peel, which can impart a bitter flavor.
Before You Begin
Some of the garlic-herb crumb topping from the lamb is combined with crushed canned fried onions to create the crisp topping for this casserole.
Instructions
- For the topping: Combine crumb mixture with onions.
- For the asparagus: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in Dutch oven over medium-high heat. Add 2 tablespoons 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 now-empty Dutch oven over medium-high heat. Cook onion until golden brown, about 5 minutes. Add garlic, zest, and flour and cook until fragrant, about 1 minute. Whisk in broth and cream and simmer over medium heat until thickened, about 10 minutes. Toss in asparagus and season with salt and pepper.
- Transfer mixture to 13 by 9-inch baking dish. Top with crumbs and bake until golden brown, about 15 minutes. Serve.
- Make Ahead: Topping, asparagus, and sauce can be refrigerated separately for up to 1 day. When ready to serve, heat sauce until hot and toss with asparagus. Proceed with step 4 as directed.
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