1 Tbsp Olive oil, light
2 Tbsp Onion, minced
1 Tbsp Shallot, minced
2 Tbsp Celery, minced
1/2 tsp Salt
1/2 tsp Garlic, granulated
1/8 tsp Thyme, dry
2 cups Mushrooms, cleaned, sliced
1 1/2 cups Chicken broth
1/4 cup Butter
1/3 cup Flour
1/2 cup Whipping cream
1 tsp Worcestershire sauce
1 tsp Hot Sauce
2 bunches Fresh asparagus, cut on a bias into 2 1/2” long pieces
1/2 cup Parmesan Cheese
1/2 cup White Cheddar Cheese, shredded
2 Tbsp Fresh Parsley
3 Tbsp Unsalted butter, melted
1 1/2 cups Ritz Crackers, crushed into crumbs (about 35 crackers)
Preheat oven to 350
Heat oil in a two-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.
In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Add the Worcestershire sauce and Hot sauce.
While the sauce is cooking, bring 2 quarts of water with 1 Tbsp salt to a boil. Cook the asparagus for one minute, drain and run it under cold water for 5 minutes. Using paper towels, dry the asparagus completely.
In a mixing bowl, combine the asparagus with the sauce, cheeses and parsley. Place the mixture in a 2.2 quart baking dish and bake for 20 minutes. Combine the melted butter and cracker crumbs. Spread the buttered cracker crumbs over the top of the casserole and bake for 10 more minutes.
Allow casserole to set for 10 minutes before serving.
Yield: 8 servings