How happy I am when asparagus is in season. There are so many things that can be done with it from steaming, to grilling to casseroles like this. The gruyere and parmesan cheese together really compliment the asparagus and gives it a rich flavor.
2 tablespoons olive oil
2 pounds asparagus trimmed and cut into 1/2″ pieces
1 medium purple onion, diced
2 garlic cloves, minced
salt and pepper, to taste
1 cup heavy cream
2 large eggs, beaten
2 tablespoons dried basil
1/2 cup parmesan cheese, grated
1 cup gruyere cheese, grated
1 and 1/2 cup gluten free bread crumbs
1 tablespoon paprika
2 tablespoons butter, melted
Preheat the oven to 375F. In a skillet over medium heat add the olive oil, onions, and garlic. Cook until the onions are softened and add the asparagus. Cook until tender. Place into a 9×9 casserole dish and sprinkle with a bit of salt and pepper.
In a small bowl whisk together the eggs and add the heavy cream, basil, and cheeses. Pour on top of the asparagus. In another bowl melt the butter then mix in the bread crumbs and paprika. Sprinkle over top the cheese mixture in the pan. Bake for 15-20 minutes, until the bread crumbs are starting to brown. Serve hot. Serves 4. Enjoy!