Asparagus Casserole

By AnneS

Ingredients

• 1 Tablespoon vegetable oil, for sautéing
• 1 medium onion, finely diced
• 1 clove garlic, minced
• Salt and pepper
• 1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
• 2 eggs
• 1 cup heavy cream
• 2 Tablespoons freshly chopped dill leaves
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan
• 1 1/2 cups panko bread crumbs
• 1 Tablespoon paprika
• 4 Tablespoons butter, melted

Preparation

Step 1

Preheat the oven to 350 degrees.
Heat the oil in a sauté pan over medium heat. Stir in the onions and garlic; sauté until translucent and fragrant and season with S & P. Add the asparagus and sauté until just tender. Remove from heat and let cool.
In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
In a separate bowl, add panko, paprika and butter. Mix well to combine.
Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly. Place in preheated oven, and bake until casserole is set and the bread crumbs are golden brown--about 20 minutes.