Lemon Asparagus Casserole

• Topping
• slices hearty white bread↗2 slices
• garlic cloves↗2 cloves

  minced

• olive oil↗2 tablespoons
• chopped fresh parsley1⁄8 cup
• canned fried onions1 1⁄2 cups

  crushed

• Asparagus↗
• salt↗2 tablespoons
• asparagus↗3 lbs

  trimmed and cut into 1-inch pieces

• unsalted butter↗3 tablespoons
• red onion↗1 small

  minced

• garlic cloves↗4 cloves

  minced

• lemon zest1 tablespoon

  grated

• all-purpose flour↗3 tablespoons
• low sodium chicken broth↗1 1⁄2 cups
• cup heavy cream↗1
• pepper↗

Step-by-step instructions

1. 1

   Pulse bread, garlic, oil and parsley in food processor until coarsely ground.

2. 2

   Combine with crushed fried onions.

3. 3

   Adjust oven rack to middle position and heat oven to 425°.

4. 4

   Fill large bowl with ice water.

5. 5

   Bring 4 quarts water to boil in dutch oven over medium-high heat.

6. 6

   Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes.

7. 7

   Transfer asparagus to ice water, cool and drain on paper towels.

8. 8

   Melt butter in the empty dutch oven over med-high heat.

9. 9

   Cook onion until golden brown (5 minutes).

10. 10

    Add garlic, zest and flour and cook until fragrant (1 minute).

11. 11

    Whisk in broth and cream and simmer over medium heat until thickened (10 minutes).

12. 12

    Toss asparagus in sauce and season with salt and pepper.

13. 13

    Transfer mixture to a 13x9-inch baking dish.

14. 14

    Top with crumb mixture and bake until golden brown (15 minutes).

15. 15

    Serve and enjoy.