Asparagus and Cheeseball Casserole

November 30, 2022
Created by Chef Casey Bowthorpe
60 min
  • 2 bunches asparagus
  • 2 Tbsp butter
  • 1 shallot diced
  • 1 garlic clove minced
  • 1 1/2 Tbsp fresh thyme
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cayenne
  • salt and pepper
  • 2 Tbsp flour
  • 1 Tbsp whole grain mustard
  • 1 cup half and half
  • 1 cup Harmons cheeseball your favorite flavor
  • 4-5 hardboiled eggs sliced lengthwise
  • 1 cup Harmons parmesan crisps crushed
  • 1/2 cup fontina cheese shredded

Pre heat oven to 350°

Bring a large pot of salted water to a boil and have a bowl of ice water ready. Cut the asparagus into 1-inch pieces. When the water boils, add the asparagus and let boil until nice and green, about 2 minutes. Remove asparagus from the boiling water and place directly into to the ice bath to stop the cooking. Once cooled, remove asparagus to a paper towel-lined bowl or plate to drain off excess water.

In a medium sauce pot, melt the butter. Add in the shallots and cook for a minute. Add in the garlic, thyme, nutmeg, cayenne, salt and pepper. Let cook until fragrant, about 2 minutes. Add in the flour and mustard and cook stirring often for at least one minute. Slowly add the half and half, stirring constantly so clumps do not form. Next add the cheese ball and stir until smooth. Heat to a simmer and let thicken for a few minutes.

In a large baking dish, lay the asparagus on the bottom and cover with sauce. Arrange the sliced eggs on top, evenly over the sauce. Top with cheese, then the parmesan crisps. Bake for 25 minutes until heated through and sauce is bubbly.