Asparagus And Egg Casserole Recipes

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ASPARAGUS CASSEROLE



Asparagus Casserole image

This cheesy asparagus recipe is simple, quick, and fantastic!

Provided by Big Mamma

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 5

Number Of Ingredients 11

4 eggs
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
½ cup milk
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
½ cup blanched almond halves
½ cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
  • Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
  • Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 19.7 g, Cholesterol 199.1 mg, Fat 29.3 g, Fiber 3.3 g, Protein 18.5 g, SaturatedFat 12.9 g, Sodium 727.8 mg, Sugar 3 g

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS



Asparagus Casserole with Hard-Boiled Eggs image

A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.

Provided by MECLA

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs, browned in butter
20 asparagus tips
5 hard-cooked eggs, chopped

Steps:

  • To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
  • Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g

ROASTED ASPARAGUS WITH SCRAMBLED EGGS



Roasted Asparagus with Scrambled Eggs image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
  • While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil, for sauteing
1 medium onion, finely diced
1 clove garlic, minced
Salt and freshly ground black pepper
1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons freshly chopped dill leaves
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1 1/2 cups panko bread crumbs
1 tablespoon smoked paprika
4 tablespoons butter, melted

Steps:

  • 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.

ASPARAGUS CASSEROLE



Asparagus Casserole image

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

Steps:

  • Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
  • Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
  • Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.

CHEESY ASPARAGUS CASSEROLE



Cheesy Asparagus Casserole image

MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter. My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"! -Joyce Allison, Millsap, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup shredded cheddar cheese
1 cup crushed potato chips

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain well; set aside. , In a large saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper. , Preheat oven to 350°. In an ungreased 11x7-in. baking dish, layer half of the asparagus. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. , Bake, uncovered, until heated through, 30 minutes.

Nutrition Facts : Calories 261 calories, Fat 18g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 415mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

OVERNIGHT ASPARAGUS AND EGG BAKE



Overnight Asparagus and Egg Bake image

This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 14

6 bacon strips, chopped
2 cups sliced fresh mushrooms
1 shallot, finely chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
6 large eggs
1 cup biscuit/baking mix
1 cup 2% milk
1 cup heavy whipping cream
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Romano cheese
1 teaspoon ground mustard
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 362 calories, Fat 27g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 677mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

EASY BACON AND ASPARAGUS EGG CASSEROLE



Easy Bacon and Asparagus Egg Casserole image

This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 12

12 slices bacon, cut into 1-inch pieces, crisply cooked
2 cups refrigerated hash browns (from 20-oz package)
2 cups 1/2-inch pieces fresh asparagus spears
1 cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
1/2 cup sliced green onions
2 cups shredded Cheddar cheese (8 oz)
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 cup Original Bisquick™ mix
2 cups milk
6 Eggland's Best® Large Eggs

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
  • In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

ASPARAGUS, HAM AND EGG BAKE



Asparagus, Ham and Egg Bake image

Do-ahead convenience! Crunchy cornflake crumbs top a savory egg bake brimming with tender asparagus and delicious ham.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 12

Number Of Ingredients 13

1 1/2 cups chopped cooked ham (1/2 lb)
1 lb fresh asparagus spears, cut into 1-inch pieces
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup)
2 cups shredded Cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
12 eggs
1 1/4 cups milk
1 container (8 oz) sour cream
2 teaspoons lemon-pepper seasoning salt
2 teaspoons ground mustard
1 cup cornflake crumbs
2 tablespoons butter or margarine, melted

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
  • In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
  • Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 265 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS AND EGG CASSEROLE



Asparagus and Egg Casserole image

Make and share this Asparagus and Egg Casserole recipe from Food.com.

Provided by papergoddess

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, sliced
2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus
6 tablespoons butter
1/4 cup flour
1 teaspoon dry mustard
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
1 -2 teaspoon curry powder (optional)
2 cups crumbled potato chips (or bread crumbs)

Steps:

  • Melt butter; blend in flour and mustard and wisk until smooth.
  • Add milk gradually, stirring constantly so it doesn't lump.
  • Cook, stirring, until thickened.
  • Season with salt, pepper, and celery salt.
  • Reserve 1/2 cup potato chips.
  • Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
  • casserole.
  • Pour sauce over all.
  • Top with remaining 1/2 cup potato chips.
  • Bake 20-30 minutes@ 350F or until bubbly.

CHEESY ASPARAGUS AND EGG CASSEROLE



Cheesy Asparagus and Egg Casserole image

This yummy, easy dish was a recipe of my grandmother, who lived to 103 years! It is great comfort food served over rice, on toast for a Sunday night supper, or for a weekend brunch. It also teams well with Chile con Carne for a buffet meal. Even people who don't normally like canned asparagus, enjoy it. Note: fresh asparagus is not suitable as a substitute.

Provided by Daydream

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

1 (10 ounce) can green asparagus spears
4 hard-boiled eggs, and sliced
8 ounces matured cheddar cheese, grated
1/4 cup butter
1/4 cup plain flour
1/4 teaspoon salt
pepper (freshly ground, to taste)
1 1/2 cups evaporated milk
1/4 cup blanched sliced almonds
1/4 cup grated parmesan cheese

Steps:

  • Drain asparagus and reserve liquid.
  • Arrange layers of asparagus, egg and cheddar cheese in a shallow, greased, casserole dish.
  • Melt 1/4 cup butter, add flour and stir over moderate heat for a couple of minutes.
  • Slowly add evaporated milk and reserved asparagus liquid, and bring to the boil while continuously stirring, until thickened.
  • Pour sauce over contents of casserole dish.
  • Sprinkle almonds and parmesan cheese over the top.
  • Bake in a moderately hot oven (425-450 deg. F) 25 to 30 minutes.

Nutrition Facts : Calories 1277.1, Fat 95.4, SaturatedFat 53.2, Cholesterol 669.9, Sodium 1694.1, Carbohydrate 42.1, Fiber 4.6, Sugar 4.3, Protein 66.2

MUSHROOM, ASPARAGUS, GRUYERE & EGG CASSEROLE RECIPE - (4.8/5)



Mushroom, Asparagus, Gruyere & Egg Casserole Recipe - (4.8/5) image

Provided by Birgitta

Number Of Ingredients 10

8 large eggs
1 (approximately 1 pound) bunch fresh asparagus , rinsed, trimmed and cut into 1 & 1/2-inch pieces
3 to 4 (about 1/2 cup) ounces sliced mushrooms
3 ounces grated Gruyere, divided
1 medium shallot, minced
1 large clove garlic, minced
1 controlled splash of dry white wine
1/4 teaspoon Herbes de Provence
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Gently steam asparagus pieces for approximately 3 minutes, remove from heat and set aside. Preheat oven to 350 degrees F for baking. Spray your favorite casserole dish (approximately 9&1/2″ x 9&1/2″ x 1&1/2″ in size) with non-stick cooking spray. In a large bowl, break eggs and whisk gently. Add 2 ounces grated Gruyere (reserve remaining for garnish), minced shallot and garlic, splash of dry white wine, Herbes de Provence, salt and freshly ground black pepper; whisk until ingredients are thoroughly combined. Stir in steamed asparagus and sliced mushrooms. Pour egg mixture into prepared casserole dish and place on center rack of preheated, 350 degree F oven; bake for approximately 30-35 minutes (depending on size and depth of your casserole dish and accuracy of your oven). Casserole is done when eggs are set in the middle, i.e. eggs no longer jiggle when casserole dish is moved back and forth. When eggs are set, remove casserole dish from oven and and sprinkle with remaining ounce of grated Gruyere. Cut into 4 large wedges (or 6-8 smaller ones) and serve warm. Pair with warm, crusty bread and a mixed green salad or fruit. Optional, top bread and salad with a slight drizzle of extra virgin olive oil and a bit of grated Gruyere if desired. Enjoy!

ROASTED ASPARAGUS AND EGGS



Roasted Asparagus and Eggs image

A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this spring dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

Steps:

  • Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
  • In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
  • Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
  • Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Nutrition Facts : Calories 98 g, Fat 5 g, Fiber 3 g

EGGS BAKED WITH ASPARAGUS



Eggs Baked With Asparagus image

Provided by Florence Fabricant

Categories     brunch, for one, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

4 medium-thick asparagus, peeled
1 teaspoon unsalted butter
1 egg
2 egg whites
2 tablespoons skim milk
Pinch of salt
1 1/2 tablespoons freshly grated Parmesan cheese

Steps:

  • Steam the asparagus for about three minutes, or until they just become tender.
  • Preheat the oven temperature to 400 degrees.
  • Butter a two-cup shallow baking dish.
  • Beat the egg and egg whites with the milk and add salt and Parmesan cheese. Pour mixture into the baking dish and place asparagus on top. Bake for 15 minutes, then serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 7 grams, Sodium 504 milligrams, Sugar 3 grams, TransFat 0 grams

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From messforless.net


ASPARAGUS CASSEROLE RECIPE | MYRECIPES
Directions. Step 1. Arrange asparagus in a lightly greased 13- x 9-inch baking dish. Advertisement. Step 2. Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly.
From myrecipes.com


RECIPE OF THE DAY: ASPARAGUS MUSHROOM SWISS EGG BAKE
2021-03-30 Sprinkle the Swiss cheese evenly on top of the vegetables. Step 3: In a medium bowl, beat the eggs. Mix in the milk, parsley, salt and black pepper. Pour the egg mixture over the cheese. Step 4: Bake in the oven for 35 to 40 minutes, until a knife inserted in the center, comes out clean. Let stand for 10 minutes prior to cutting.
From thedailymeal.com


ASPARAGUS CASSEROLE WITH RITZ CRACKERS - RESTLESS CHIPOTLE
2021-03-12 Drain and add a layer to a casserole dish. Top with half the cream of mushroom soup. Top with half the cheese. Repeat layers ending with cheese. The asparagus bake is ready for the oven. Mix bacon grease (or butter) with the crushed crackers. Sprinkle on top of the casserole and then top with cooked bacon. Bake for 30 minutes.
From restlesschipotle.com


ASPARAGUS & RED PEPPER EGG BAKE RECIPE - SARGENTO
In large bowl whisk eggs. Whisk in milk, oregano, onion powder, salt and pepper. Stir in cheese. Spray 9 x 9 inch baking dish with nonstick cooking spray. Layer with peppers and asparagus. Pour the egg mixture over the top. Cover the casserole with aluminum foil and bake for 25 minutes. Remove foil and bake 35-40 minutes or until casserole is ...
From sargento.com


FRESH ASPARAGUS CASSEROLE
2022-05-16 How long are asparagus casserole leftovers good for? The leftovers from this dish can be kept stored in an airtight container in the fridge for up to 3 or 4 days. Just reheat it when you are ready to eat. Here are some more great casserole recipes you may enjoy: Tuna Noodle Casserole; Chicken Cordon Bleu Casserole; Farmers Breakfast Egg Casserole
From lemonsforlulu.com


10 BEST ASPARAGUS EGG CASSEROLE RECIPES | YUMMLY
The Best Asparagus Egg Casserole Recipes on Yummly | Egg Casserole With Asparagus, Smoked Salmon, Pesto Bread Fingers, Cheesy Ham And Asparagus Egg Casserole, Easy Bacon And Asparagus Egg Casserole
From yummly.co.uk


ASPARAGUS WITH EGGS AND PROSCIUTTO | SOUTHERN LIVING
Step 2. Whisk together apple cider vinegar, Dijon mustard, and maple syrup. Gradually whisk in olive oil until smooth. Whisk in minced shallot. Step 3. Arrange asparagus on a platter. Top with torn prosciutto and soft-cooked eggs (peeled and halved). Drizzle with dressing; sprinkle with flaky sea salt, black pepper, and fresh basil leaves.
From southernliving.com


ASPARAGUS AND POTATO EGG BAKE RECIPE - OPRAH.COM
Preheat oven to 350°. Lightly grease a 9" x 13" baking dish or 1.5-quart soufflé baking dish with oil; set aside. Cut off the top 3 of asparagus spears; transfer tips to a small bowl and set aside. Cut remaining spears into 1 pieces and set aside. Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft ...
From oprah.com


ASPARAGUS MUSHROOM SWISS EGG BAKE RECIPE BY NOAH MCGEE
2020-06-26 Directions. Preheat oven to 350°F. Grease a 2-quart casserole dish with butter or non-stick cooking spray. In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5 to 7 minutes until the asparagus is soft.
From thedailymeal.com


ASPARAGUS, MUSHROOM AND GOAT CHEESE EGG BREAKFAST CASSEROLE
2009-06-15 Spread the asparagus out evenly over the bottom of an 8 inch square baking dish. Spread the mushrooms and goat cheese over top. Mix the eggs and cottage cheese and season with salt and pepper. Pour the egg mixture into the pan. Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.
From closetcooking.com


10 BEST ASPARAGUS EGG CASSEROLE RECIPES - YUMMLY
2022-06-04 Goat Cheese, Asparagus and Sautéed Mushroom Egg Casserole Balancing Cinderella Recipes. goat cheese, water, heavy cream, mushrooms, garlic cloves, onion and 6 …
From yummly.com


BAKED EGGS WITH MUSHROOMS AND ASPARAGUS - CAROLINE'S COOKING
2019-04-22 Preheat oven to 400F/200C. Slice the mushrooms, cutting bigger slices in half, and cut the asparagus into bite-sized lengths. Cut the garlic into small dice and toss the mushrooms, asparagus and garlic in the oil in a small skillet. Put the skillet with the vegetables in the pre-heated oven for approximately 10 minutes until the asparagus is ...
From carolinescooking.com


FRESH ASPARAGUS & HOLLANDAISE CASSEROLE - THE KITCHEN IS MY …
2014-04-05 Cut asparagus into 1-inch to 2-inch pieces. Heat the 2 tablespoons butter in a saucepan over medium heat. Add asparagus, onion, and celery; saute until softened, about 8 to 10 minutes. Meanwhile, combine prepared Hollandaise sauce, cheese, Worcestershire sauce, salt, and pepper. Once vegetables are done, remove from heat and stir in Hollandaise ...
From thekitchenismyplayground.com


ASPARAGUS DILL AND ONION EGG CASSEROLE - EVERYDAYMAVEN™
2013-04-08 Crack eggs into a large bowl. Add dill, white pepper and salt. Beat until well combined. To cook: Preheat oven to 350F. Lightly spray a casserole dish with non-stick cooking spray and set aside. Heat a large frying pan over medium heat. Once hot, add butter or olive oil and then sliced onions.
From everydaymaven.com


EGGS BENEDICT CASSEROLE - SPICY SOUTHERN KITCHEN
2020-02-12 In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together. Pour evenly over casserole dish. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake covered for 40 minutes. Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes. Serve with hollandaise sauce.
From spicysouthernkitchen.com


SCRAMBLED EGGS AND ASPARAGUS - LIDIA
In a large nonstick skillet, sauté the asparagus spears in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes. Beat the eggs lightly in a bowl with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly ...
From lidiasitaly.com


ASPARAGUS CASSEROLE - SPICY SOUTHERN KITCHEN
2022-03-20 Grease a casserole dish and preheat oven to 350 degrees. Melt butter in a large pan over medium heat. Add asparagus, mushrooms, and onions and cook, stirring occasionally, for about 6 minutes. Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes. Gradually stir in milk. Cook until thickened.
From spicysouthernkitchen.com


ASPARAGUS CASSEROLE (VIDEO) - NATASHASKITCHEN.COM
2019-03-15 Make the Sauce: melt 3 Tbsp butter in a saucepan and add 2 1/2 Tbsp flour, whisking until golden. Add 2 cups half and half, 2 tsp garlic salt and 1/4 tsp pepper and whisk until starting to thicken. Remove from heat and stir in 1/2 cup parmesan. Pour sauce over casserole and bake at 400˚F for 15-18 min.
From natashaskitchen.com


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