Best 4 Potato Asparagus Bake Recipes

Indulge in a delightful culinary creation that brings together the earthy flavors of roasted potatoes and the vibrant freshness of asparagus in a harmonious blend of textures and flavors. This delectable dish, known as Potato Asparagus Bake, is a symphony of simple ingredients that come together to create a satisfying and wholesome meal. With a crispy golden-brown potato crust, tender asparagus spears, and a creamy, flavorful sauce, this bake promises a delightful experience for your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, this recipe is designed to guide you effortlessly through the process of creating this mouthwatering dish.

In addition to the classic Potato Asparagus Bake, this article offers a collection of variations to cater to diverse preferences and dietary needs. For those who enjoy a cheesy twist, the Cheesy Potato Asparagus Bake adds a layer of melted mozzarella and Parmesan cheese, creating a gooey, irresistible indulgence. For a lighter and healthier option, the Greek Yogurt Potato Asparagus Bake substitutes Greek yogurt for heavy cream, resulting in a tangy and creamy sauce. And for those following a vegan lifestyle, the Vegan Potato Asparagus Bake uses plant-based milk and nutritional yeast to create a rich and satisfying sauce. No matter your dietary preferences, this article has a Potato Asparagus Bake recipe that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

ASPARAGUS-POTATO BRUNCH BAKE

Asparagus-Potato Brunch Bake image

Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon butter or margarine
1 cup sliced green onions
8 eggs
1/2 cup fat-free (skim) milk
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
2 cups chopped lean cooked ham (1/2 lb)
1 box (9 oz) frozen asparagus cuts, thawed, drained
1 cup shredded Cheddar cheese (4 oz)

Steps:

Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 245 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

POTATO ASPARAGUS BAKE

Potato Asparagus Bake image

Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

1 pound potatoes, peeled and quartered
1 pound fresh asparagus, trimmed
2 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.

Nutrition Facts :

ONE DISH FISH WITH ASPARAGUS & POTATO BAKE

ONE DISH FISH WITH ASPARAGUS & POTATO BAKE image

Categories Fish Potato Vegetable Bake High Fiber Low Sodium

Yield 4 Servings

Number Of Ingredients 7

Ingredients

4 med Yukon gold potatoes, scrubbed and cut into 1/4" slices
2 Tbsp extra virgin olive oil
4 skinless halibut or other fish fillets (4-6 oz each)
1 bunch (about 12 oz) slender asparagus, trimmed
6 plum tomatoes, chopped (about 1 c)
2 Tbsp chopped fresh basil or cilantro1 Tbsp fresh lime juice
1/2 tsp minced garlic

Steps:

1. Preheat oven to 400°F. Coat 13" X 9" baking dish with cooking spray. Add potatoes, drizzle with oil, and spread in even layer. 2. Roast potatoes until browned on bottom, 30 to 45 minutes. Remove from oven. Turn potatoes so browned side is up. 3. Increase oven temperature to 450°F. Place fish on potatoes. Place asparagus between fillets. 4. Return to oven and roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets. 5. Let stand while making salsa: Combine tomatoes, basil, lime juice, and garlic. 6. Use wide spatula to serve potatoes with a portion of fish. Distribute asparagus evenly. Top with spoonful of salsa.

ASPARAGUS AND POTATO EGG BAKE

ASPARAGUS AND POTATO EGG BAKE image

Categories Egg Breakfast

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 tbsp. olive oil
1 pound asparagus spears, wood ends snipped off
1 small white onion, diced
4 cloves garlic, minced
8 large eggs
1 cup whole milk
1.5 tsp. kosher salt
1/4 tsp. ground black pepper
4 cups shredded potatoes or plain frozen hash browns
2 cups shredded Parmesan cheese (about 8 oz)

Steps:

1. Pre-heat oven to 350*. Lightly grease a 9" x 13" baking dish or 1.5 quart souffle baking dish with oil or spray; set aside. Cut off the top 3" of asparagus spears and cut remaining spears into 1" pieces and set aside. 2. Heat 1 tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 5 - 7 mins. Add asparagus pieces, increase heat to medium-high and cook until warmed through, 3-4 mins. Remove from heat and set aside to cool slightly. 3. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in potatoes, cheese and onion mixture. Transfer to prepared dish. 4. Bake until firm and light golden brown, about 45 minutes. Serve immediately.

Tips:

Choose the right potatoes: For this recipe, Yukon Gold or Russet potatoes are good choices. They hold their shape well when baked and have a creamy texture.
Cut the potatoes and asparagus evenly: This will help them cook evenly.
Don't overcrowd the baking sheet: Leave some space between the potatoes and asparagus so that they can roast properly.
Roast the potatoes and asparagus until they are tender: The potatoes should be fork-tender and the asparagus should be slightly charred.
Season the potatoes and asparagus generously: Use salt, pepper, garlic powder, and onion powder to taste.
Add cheese for extra flavor: Parmesan cheese or Gruyère cheese are both good choices.
Serve the potato asparagus bake immediately: This dish is best enjoyed hot out of the oven.

Conclusion:

This potato asparagus bake is a delicious and easy side dish that can be served with a variety of main courses. It's perfect for a weeknight meal or a special occasion. With its simple ingredients and minimal prep time, this recipe is sure to become a favorite in your kitchen.