Lemon Asparagus Casserole - cooking recipe

Ingredients

Topping
2 slices hearty white bread
2 garlic cloves, minced
2 tablespoons olive oil
1/8 cup chopped fresh parsley
1 1/2 cups canned fried onions, crushed
Asparagus
2 tablespoons salt
3 lbs asparagus, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 small red onion, minced
4 garlic cloves, minced
1 tablespoon grated lemon zest
3 tablespoons all-purpose flour
1 1/2 cups low sodium chicken broth
1 cup heavy cream
pepper

Preparation

For the topping:
Pulse bread, garlic, oil and parsley in food processor until coarsely ground.
Combine with crushed fried onions.
For the asparagus:
Adjust oven rack to middle position and heat oven to 425\u00b0.
Fill large bowl with ice water.
Bring 4 quarts water to boil in dutch oven over medium-high heat.
Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes.
Transfer asparagus to ice water, cool and drain on paper towels.
Melt butter in the empty dutch oven over med-high heat.
Cook onion until golden brown (5 minutes).
Add garlic, zest and flour and cook until fragrant (1 minute).
Whisk in broth and cream and simmer over medium heat until thickened (10 minutes).
Toss asparagus in sauce and season with salt and pepper.
Transfer mixture to a 13x9-inch baking dish.
Top with crumb mixture and bake until golden brown (15 minutes).
Serve and enjoy.