Asparagus Casserole
6
5 minutes
45 minutes
280
Side Dish
Decadent cheddar cheese and Primal Kitchen Mayo give this springtime casserole its rich, creamy flavor. While it's a natural partner for fresh fish and stuffed chicken, this sturdy side can also stand up to more potent meats like steak and ham.
Ingredients
- 2 pounds (about 2 bunches) medium-sized asparagus spears, washed and ends trimmed
- 2 tablespoons Primal Kitchen Avocado Oil
- 1 small onion, diced (about 1 cup)
- Salt and pepper, to taste
- 3 tablespoons gluten-free flour of your choice
- 1 tablespoon garlic, minced
- 1 cup whole milk
- 1/3 cup Primal Kitchen Mayo with Avocado Oil
- 2/3 cup cup shredded grass-fed cheddar cheese
- 1 cup gluten-free breadcrumbs
Directions
Preheat oven to 375ºF. Add asparagus sideways to a 9 x 13 baking dish and set aside.
Heat avocado oil in a medium pot over medium heat. Add onion and season with salt and pepper, to taste. Saute for 4-5 minutes until slightly browned. Add over flour and garlic and stir until a paste forms.
Gradually pour over the milk, stirring to combine with flour. Then, let the milk come to a simmer for 1-2 minutes to thicken slightly, stirring often. Remove from heat and stir in mayonnaise and cheese.
Pour and spread cheese sauce evenly over the asparagus, top with breadcrumbs, and bake for 30-35 minutes, until the top is lightly browned. Note: If you are using large asparagus spears, it may take slightly longer to cook.
