Best 10 Scalloped Asparagus Casserole Recipes

ASPARAGUS CASSEROLE

Steps:

• Preheat Oven to 400˚F with the rack in the center. Butter a 9x13 casserole dish. Arrange trimmed asparagus in prepared casserole dish, packing it down for a fairly flat and even surface.
• Place a saucepan over medium heat. Melt in 3 Tbsp butter then add 2 1/2 Tbsp flour and whisk constantly for 3 minutes or until butter just starts to turn golden in color. Whisk in 2 cups half and half, 2 tsp garlic salt and 1/4 tsp black pepper. Whisk until sauce just starts to thicken then remove from heat. Sprinkle in 1/2 cup parmesan and whisk until cheese is melted and incorporated.
• Pour sauce evenly over the asparagus, leaving about 1" space on the long sides of the casserole dish. Bake uncovered at 400˚F for 15-18 minutes (depending on thickness of asparagus), or until asparagus reaches desired tenderness.
• While the casserole is baking, make the topping: in a small mixing bowl, melt 1 Tbsp butter. Mix in 1/2 cup bread crumbs, stirring until evenly moistened, then stir in 1/2 cup remaining parmesan cheese. Halfway through baking, sprinkle the bread crumb topping evenly over the casserole then return it to the oven to finish baking.
• When asparagus has reached desired doneness, set oven to broil for 2-3 minutes or until bread crumbs are golden brown. Remove from oven and serve.

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS

Steps:

• To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
• Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
• Bake in preheated oven for 30 minutes.

SAUTéED SCALLOPS WITH ASPARAGUS PURéE

Steps:

• Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
• Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
• Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
• Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
• When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
• Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
• Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.

SCALLOPED ASPARAGUS WITH CHEDDAR CHEESE SAUCE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F (180 C/Gas 4). Lightly butter a shallow 2-quart baking dish.
• For fresh asparagus, wash it and snap off the woody part of the stalks, and cut into 2 1/2-inch pieces.
• Lay the spears in a deep skillet or sauté pan and cover with about an inch of water and 1 teaspoon of salt. Cover and simmer for 3 to 5 minutes, or until just tender. (For frozen asparagus, follow the cooking instructions on the package.)
• Drain immediately and cover with cool water to stop the cooking process.
• Transfer it to the prepared baking dish or casserole.
• Melt the butter in a saucepan over medium-low heat.
• Mix 2 tablespoons of the butter with the soft bread crumbs and set aside for topping casserole later.
• Blend the flour, salt, and pepper into remaining butter in the saucepan. Continue cooking and stirring over low heat.
• Gradually add the milk and cook, stirring, until thickened.
• Add Worcestershire sauce, pimiento, and cheese; stir until cheese has melted.
• Pour the sauce over the asparagus in the baking dish and then top with the buttered crumbs.
• Bake in the preheated oven for 20 minutes.
• Serve with your choice of entrée and enjoy! You Might Also Like Asparagus With Cream Sauce Ham and Asparagus Crepes With Parmesan Cheese Creamy Pasta With Ham and Asparagus

SCALLOPED VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
• Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
• Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.

ASPARAGUS AND HAM CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

SCALLOPS WITH ASPARAGUS

Steps:

• Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
• Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
• Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
• Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• Serve scallops topped with asparagus and sauce.

SCALLOPED ASPARAGUS CASSEROLE

Steps:

• Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
• Cook asparagus in boiling salted water until just tender.
• Drain and place in a shallow baking dish or casserole.
• Melt 2 tablespoons butter in saucepan.
• Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later.
• Blend flour, salt, and pepper into remaining butter in saucepan.
• Continue cooking and stirring over low heat.
• Gradually add milk, stirring until thickened.
• Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted.
• Pour sauce over asparagus in casserole; top with buttered crumbs.
• Bake at 350° for 20 minutes or until bubbly.

ASPARAGUS-AND-POTATO GRATIN

Steps:

• Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
• Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
• Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
• Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.

SCALLOPED ASPARAGUS

Steps:

• Rinse and clean asparagus, discarding tough ends and removing scales. Boil in salted water for 10 minutes, until tender-crisp. Drain on paper towels.
• Heat 1 tablespoon butter in a saucepan until melted. Add flour and cook for 1 minute, stirring constantly. Gradually add milk and cook, stirring constantly, for 3 minutes until thick.
• Place 1/2 of the asparagus in the bottom of a greased 1 1/2 quart shallow baking dish. Sprinkle with 1/2 of the chopped eggs. and dot with 1 tablespoon butter. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon cayenne pepper over all.
• Top with remaining asparagus. Sprinkle the remaining chopped eggs along the center portion of the asparagus.
• Pour the cream sauce down the middle of the baking dish. Sprinkle with bread crumbs and cheese. Dot uncovered portions of asparagus with the remaining 2 tablespoons of butter.
• Bake, covered, and 400 degrees for 15 minutes. Remove cover and bake 3-5 minutes longer or until topping is browned. Served immediately.