Asparagus Casserole

asparagus casseroleHow 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!


I tried this for dinner tonight and thought it was wonderful! I’ve tried several recipes from here and have enjoyed them all.



We used to make a version of this using plenty of butter and lashings of cream.  Don’t get me wrong, it was delicious, but for me at least, too rich to eat more than once in a blue moon.  I’ve been wanting for a while now to try a pared-down version, using less dairy.  Well, I finally got around to it, and I think it was great – steaming the fennel before it goes in the oven guarantees that each piece cooks down to succulent, juicy perfection.  The shallots add little bursts of sweetness and the parmesan crust adds just enough contrast in texture and taste (I kept the cheese pretty minimal – I bet it would be good with even more…)

I add fennel seeds because I love aniseedy flavours and tend to find myself trying to boost, rather than subdue them.  Cooking fennel like this turns the volume down on that…

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