A+ Asparagus

A+ Asparagus
Staff Writer
Courtesy Electus/HUNGRY

The spring staple asparagus finds its way into a cold-weather dish in this recipe, combining artichokes and mushrooms with smoky spices and Cheddar cheese.

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6
Servings
675
Calories Per Serving
Deliver Ingredients

Notes

For more recipes from the Casserole Queens, watch them on their Youtube HUNGRY channel. 

Ingredients

  • 2 Pounds fresh asparagus
  • 7 Tablespoons unsalted butter
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • One 12-ounce jar marinated artichokes, drained and rinsed
  • 1 Pound baby bella mushrooms, thinly sliced
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon freshly ground black pepper
  • 1 Cup Ritz cracker crumbs
  • Cooking spray
  • 2 Tablespoons all-purpose flour
  • 1 3/4 Cup heavy cream
  • 1/4 Teaspoon cayenne
  • 1 Teaspoon smoked paprika
  • 4 Ounces grated Cheddar cheese

Directions

Preheat the oven to 350 degrees.

Hold an asparagus spear with both hands, about 2 inches from the tip and the end. Gently bend the asparagus until it snaps. It will break at the point where the stem is too tough to be enjoyable; discard the stem. Repeat for all of your asparagus. Cook the asparagus in boiling water until crisp tender, 2-3 minutes. Drain and set aside.

Melt 3 tablespoons of the butter in a medium sauté pan set over medium-high heat. Add the shallots and garlic, and sauté until soft, about 5 minutes. Add the artichoke hearts and mushrooms, and cook until tender, about 10 minutes. Season with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Set aside.

Melt 2 tablespoons of the butter in a small bowl. Add the cracker crumbs and stir well. Put ¾ of the cracker crumbs in a 9 x 13 inch casserole dish that has been greased with cooking spray. Spoon the artichoke mixture on top of the crumbs and top with the asparagus.

Melt the remaining 2 tablespoons of the butter in a saucepan set over medium heat. Add the flour and cook until it turns light brown and forms a paste. Slowly stir in the heavy cream, cayenne, paprika, remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper. Cook, stirring, until the mixture thickens, about 10 minutes. Pour the sauce over the vegetables, and sprinkle with the cheese and the remaining ¼ cup of cracker crumbs.

Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.

Nutritional Facts

Total Fat
44g
63%
Sugar
7g
8%
Saturated Fat
18g
75%
Cholesterol
96mg
32%
Carbohydrate, by difference
45g
35%
Protein
26g
57%
Vitamin A, RAE
544µg
78%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
28mg
37%
Vitamin K (phylloquinone)
645µg
100%
Calcium, Ca
508mg
51%
Choline, total
88mg
21%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
165µg
41%
Iron, Fe
9mg
50%
Magnesium, Mg
132mg
41%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
529mg
76%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
744mg
50%
Vitamin D (D2 + D3)
1µg
7%
Water
240g
9%
Zinc, Zn
5mg
63%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.