Zesty Asparagus and Mushroom Casserole
A delightful twist on asparagus casserole, combining fresh asparagus with earthy mushrooms and a zesty lemon herb sauce, perfect for springtime meals.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
8 oz cremini mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 tbsp lemon zest
2 tbsp olive oil
1 tbsp chopped fresh thyme
1 tsp salt
1/2 tsp black pepper
1 cup breadcrumbs
1/4 cup chopped fresh parsley
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
3. Add mushrooms to the skillet and cook until they release their moisture and begin to brown.
4. Stir in the asparagus and cook for an additional 3 minutes.
5. In a bowl, whisk together heavy cream, sour cream, Parmesan cheese, lemon zest, thyme, salt, and pepper.
6. Pour the cream mixture over the vegetables in the skillet and stir well.
7. Transfer the mixture to a greased 9x13 inch casserole dish.
8. In a small bowl, combine breadcrumbs and parsley. Sprinkle evenly over the casserole.
9. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
