Asparagus

This recipe is certainly not low-fat or super fast, but it sure was seriously yummy. It is relatively low in carbs, so I am hoping that outweighs the huge amount of cream in there. Next time you have a crowd and asparagus is on sale, give it a try. I wish I had remembered to take picture before everyone devoured it. Oh well, next time.

Asparagus Casserole

2 1/2 pounds fresh, thin, asparagus
1 1/2 cups heavy cream
3 Tablespoons flour
2 eggs, beaten
1 clove of garlic, pressed
6 ounces Asiago cheese, grated (by you, not a machine - it tastes better)
1/4 to 1/2 teaspoons cayenne
1 medium lemon, zest tablespoons, then juice the lemon
8 ounces panko bread crumbs
1/4 cup butter, melted
Fresh ground pepper

Heat oven to 400 degrees.

Cut the last 1/2 inch off the asparagus and toss it out. Cut the remaining stalks into 1 1/2 inch pieces. Steam them in the microwave with small amout of water for 4 minutes, stirring half way through. I had to do this in two batches. Drain and transfer to a 9x13 pan.

Shake the cream and flour in jar until mixed. Pour the cream mixture into a medium sauce pan and heat slowly, stirring occasionally with a whisk. Allow to slowly simmer for 3 to 5 minutes. Remove a small amount of cream and whisk it with the beaten eggs. Slowly pour the egg mixture back into the cream while whisking. Add the garlic, cheese, and cayenne to the pan. Stir until all the cheese is melted. Slowly add the lemon juice while whisking. Pour the mixture over the asparagus.

In a small bowl, stir together panko, butter, ground pepper, and lemon zest until well mixed. Spread the panko mixture over the asparagus.

Bake for 30 minutes, until bubbly and lightly browned.



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