Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Asparagus Casserole

Ingredients

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)

Instructions

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

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more