A+ Asparagus

Staff Writer
A+ Asparagus
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
649
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.

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.

Nutritional Facts

Total Fat
58g
89%
Sugar
10g
N/A
Saturated Fat
29g
100%
Cholesterol
150mg
50%
Protein
15g
29%
Carbs
26g
9%
Vitamin A
517µg
57%
Vitamin B12
0.3µg
5.8%
Vitamin B6
0.3mg
17.1%
Vitamin C
12mg
21%
Vitamin D
1µg
0.2%
Vitamin E
3mg
17%
Vitamin K
74µg
92%
Calcium
237mg
24%
Fiber
7g
27%
Folate (food)
108µg
N/A
Folate equivalent (total)
127µg
32%
Folic acid
11µg
N/A
Iron
7mg
36%
Magnesium
46mg
11%
Monounsaturated
16g
N/A
Niacin (B3)
5mg
24%
Phosphorus
319mg
46%
Polyunsaturated
4g
N/A
Potassium
712mg
20%
Riboflavin (B2)
0.7mg
43.8%
Sodium
598mg
25%
Thiamin (B1)
0.4mg
24.7%
Trans
1g
N/A
Zinc
2mg
15%

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