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Asparagus Casserole
Asparagus Casserole
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Asparagus casserole with creamy Havarti cheese sauce, topped with crunchy crackers and almonds.
Ingredients:
  • 2 lbs fresh medium diameter asparagus, trimmed
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons chopped shallot (from 1[1-oz.] shallot)[1]
  • 2 ½ tablespoons all-purpose flour
  • 2 cups half and half
  • 4 ounces Havarti cheese, shredded (about 1 cuploosely packed)
  • 2 teaspoons lemon zest (from 1 lemon), plusmore for garnish
  • 1 ¼ teaspoons kosher salt, divided
  • ½ cup crushed buttery crackers (such as Ritz®)
  • ½ cup sliced almonds (about 1/8 oz.)
  • 1 teaspoon. chopped fresh dill fronds, plusmore for garnish
  • If this is a whole shallot, we can call for thewhole ingredient first followed by the manipulated volume
Instructions:
  • Collect all the ingredients.
  • Preheat the oven to 400 degrees F (200 degrees C) and generously coat a 9x13-inch baking dish with cooking spray. Trim the asparagus to fit the dish width-wise and arrange in a single layer.
  • In a saucepan over medium-high heat, melt 3 tablespoons of butter until it sizzles. Toss in the shallots and cook while stirring until they become soft, approximately 3 minutes.
  • Add flour and cook, stirring constantly until fragrant and slightly nutty, for about 2 minutes.
  • Whisk in half and half while cooking and continue whisking until the mixture thickens, approximately 3 minutes.
  • Take the pot off the heat and stir in the Havarti cheese, lemon zest, and 1 teaspoon of salt until well combined.
  • Evenly drizzle sauce over the asparagus in the dish, keeping the tips and ends exposed. Bake in the preheated oven for 10 minutes.
  • In a microwave-safe bowl, melt 1 tablespoon of butter on HIGH for about 30 seconds. Mix in crackers, almonds, dill, and 1/4 teaspoon salt until evenly coated in the butter.
  • After baking the asparagus for 10 minutes, generously sprinkle the cracker mixture over the center of the asparagus.
  • Place the dish back in the oven and bake until the asparagus is tender and the cracker topping is golden brown, approximately 10 minutes. Serve immediately while hot.

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