Southern Asparagus and Cream Casserole

November 10, 2022
Created by Chef Casey Bowthorpe
Serves 8
  • 2 bunches asparagus
  • 4 Tbsp butter
  • 1 shallot diced
  • 1 clove garlic minced
  • 1 1/2 tsp fresh thyme
  • pinch nutmeg
  • pinch cayenne
  • salt and pepper
  • 3 Tbsp flour
  • 1-2 Tbsp whole grain mustard
  • 2 cups half and half
  • 4 eggs hard boiled then sliced length wise
  • 1 cup Harmons parmesan crisps crushed
  • 1 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 it boil until it’s nice and green. This should take about 2 minutes. Remove asparagus from boiling water and into to ice bath to stop the cooking. Once cooled, remove asparagus to a dry bowl or plate to drain off water.

In a medium sauce pot, melt the butter. Add in the shallots and cook for a minute. Next, add in the garlic, thyme, nutmeg, cayenne, salt and pepper. Let cook it 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 while stirring so clumps do not form. Heat to a simmer and let thicken for a few minutes.

In a large baking dish, lay the asparagus on the bottom, cover with sauce. Then, arrange the eggs on top evenly over the sauce. Top with cheese, then the parmesan crisps.

Bake for 25 minutes.