Wednesday, March 20, 2019

Asparagus Casserole #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is ASPARAGUS. We are almost in prime season for asparagus and what better way to bring in the new season of food than with sharing tons of asparagus recipes. We have been having asparagus with Easter dinner over the last few years and one of our go-to recipes is this Asparagus Casserole. Think green bean casserole but with asparagus.

I would ask for this over green bean casserole any day of the week even though I love green beans. I adore asparagus and in this casserole, it's so addictive! I did switch up a few things from the original recipe to include omitting mushrooms because we're not huge fans of mushrooms (Cami loves them, but the rest of us, nope!). None of us really care for Swiss cheese so I subbed in Gruyere which turned out so very well. It's a wonderful side dish with a baked ham. I cannot wait to see what other asparagus recipes my blogging pals have to share today!

What you need:
  • 4 Tbsp. unsalted butter
  • 2 1/2 lb. asparagus, trimmed and cut into 1-inch pieces
  • 1/2 medium yellow onion, diced
  • 1/4 cup all-purpose flour
  • 1 1/4 cup milk
  • 1/2 cup mayonnaise or Greek yogurt
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Gruyere cheese
  • 1/2 tsp. salt
  • 1/2 tsp. lemon pepper
  • 1/4 tsp. paprika
  • 1 can (6 oz.) French-fried onions
  1. Melt butter in a large skillet over medium heat. Add asparagus and onions and cook for about 6 minutes, stirring occasionally.
  2. Sprinkle flour over the top and cook for 1 to 2 minutes, stirring constantly.
  3. Slowly, stir in milk and cook until thickened.
  4. Reduce heat to low and stir in mayo, sour cream, cheeses, salt, lemon pepper, and paprika.
  5. Remove from heat.
  6. Crush 1/3 can of French-fried onions and stir them into skillet mixture.
  7. Transfer to a greased casserole dish and sprinkle with remaining French-fried onions.
  8. Bake in a preheated 350 degree oven for 30 minutes or until top is golden brown.
    Recipe adapted from Spicy Southern Kitchen

    Inlinkz Link Party

    The winner of the MINT CHOCOLATE Food Fight is Cindy from Cindy's Recipes and Writings with her Mint Chocolate Peanut Butter Oatmeal Bars. You don't have to ask me twice about oatmeal bars - I grew up eating those at every church function there was, but I love that there is mint with these!


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