At our house it is traditional to serve ham on Easter Sunday. I am always trying to find good side dishes to go with that ham, and recently found a fancy asparagus casserole that I tweaked a bit and ended up with the following Springtime Asparagus Bake which is fancy, luscious, and easy to put together. Asparagus reminds me of spring, and it’s perfect for a fancy celebration dinner, as well as a good spring side dish that everyone will love. This one goes especially well with an Easter ham, but also goes well with chicken and pork dishes.

The original recipe was easily adaptable to use my favorite and most versatile homemade mix that I always keep on the pantry shelf, Basic Cream Soup Mix. Once you make this mix, you’ll find dozens of reasons to keep it on your shelf. Shallots and garlic are sautéed in butter, then the mix is added with Swiss cheese, and then fresh asparagus is folded in. It’s topped with Parmesan cheese and buttery crumbs tossed with butter and more Parmesan. You can’t go wrong with this vegetable bake, and another time, you can use broccoli or another favorite, or even a mix of fresh veggies. I guarantee you will make this one over and over.


8 Servings

2 1/4 pounds fresh asparagus

Topping
2 tablespoons butter
1/2 cup dry bread crumbs
1/3 cup freshly grated Parmesan cheese

Cream Sauce
3 tablespoons butter
1 large shallot, chopped (about 1 cup)
2 cloves garlic, finely minced
1/4 teaspoon dried red pepper flakes

1 cup Basic Cream Soup Mix
2 cups water
1 cup shredded Swiss Cheese

1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 400°. Spray a shallow 2 quart glass baking dish with non-stick spray.
2. Snap the asparagus spears (hold each end and bend - they will break at the right place to remove the tough ends) and discard the tough ends. Cut the spears into 2" pieces.
3. Topping: Melt the 2 tablespoons butter in a large glass measuring cup in the microwave. Toss in the bread crumbs and 1/3 cup Parmesan cheese. Set aside.
4. Cream Sauce: Heat the 3 tablespoons butter in a large skillet. Add the shallots and garlic; sauté over medium heat until the shallots begin to soften. Sprinkle with the red pepper flakes. Stir in the basic cream soup mix and whisk in the water. Bring to a boil; turn down the heat and whisk in the Swiss cheese.
5. When the cheese has melted, stir in the asparagus. Transfer the mixture to the prepared baking dish. Sprinkle with the 1/2 cup Parmesan cheese and top with the breadcrumb mixture.
6. Bake 20-30 minutes or until bubbly and the asparagus is crisp tender.

Amount Per Serving
Calories 305 Calories from Fat 168
Percent Total Calories From: Fat 55% Protein 22% Carb. 23%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 12 g
Cholesterol 53 mg
Sodium 492 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 0 g
Protein 17 g

Vitamin A 35% Vitamin C 71% Calcium 0% Iron 7%