Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil, for sauteing

  2. 1 medium onion , finely diced

  3. 1 clove garlic, minced Salt and freshly ground black pepper

  4. 1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces

  5. 2 eggs

  6. 1 cup heavy cream

  7. 2 tablespoons freshly chopped dill leaves

  8. 1 cup grated Gruyere cheese

  9. 1/4 cup grated Parmesan

  10. 1 1/2 cups panko bread crumbs

  11. 1 tablespoon smoked paprika

  12. 4 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic ; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and Let cool. In a small bowl, whisk together the eggs, heavy cream, dill and cheeses. In a separate bowl, add panko, paprika and butter . Mix well to combine. Place asparagus in casserole dish . Pour the egg mixture over the asparagus and top with the panko , spreading evenly. Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.


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