Asparagus Casserole
Tender crisp asparagus baked in a garlicky cream cheese sauce with cheddar and a crunchy pork rind parmesan topping.
Servings: 4 servings
Equipment
Ingredients
- 2 pounds asparagus trimmed and cut into 2 inch pieces
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 4 ounces cream cheese
- 1½ cups shredded sharp cheddar cheese or gruyere
- ¼ cup grated parmesan cheese divided
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ⅓ cup crushed pork rinds
Instructions
- Preheat oven to 375℉. Bring a large pot of salted water to boil.
- Add trimmed asparagus to the water and simmer for 2 to 3 minutes until bright green but still crisp. Drain well and transfer to a 2.5 quart baking dish.
- In a pot over medium heat, melt butter. Add garlic and cook for 30 seconds. Stir in cream cheese and heavy cream until sauce is smooth and the cream cheese has melted. Remove from heat and whisk in cheddar cheese, half of the parmesan, onion powder, and pepper.
- Pour sauce over the asparagus and toss to coat. Spread into an even layer.
- Sprinkle pork rinds and the remaining parmesan over the casserole.
- Bake 20 to 25 minutes or until top is browned and bubbly.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition
Calories: 587kcal | Carbohydrates: 15g | Protein: 22g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 562mg | Potassium: 607mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3538IU | Vitamin C: 14mg | Calcium: 482mg | Iron: 5mg