Lemon Asparagus Casserole
Some of the
garlic-herb crumb topping from the lamb is combined with crushed canned fried
onions to create the crisp topping for this casserole.
2 cups crumb mixture from Roast Leg of Lamb recipe
1 1/2 cups canned fried onions
3 pounds 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
1. For the topping: Combine crumb mixture with onions.
2. For the asparagus: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in Dutch oven over medium-high heat. Add 2 tablespoons salt and asparagus and cook until just tender, about 6 minutes. Transfer asparagus to ice water, cool, and drain on paper towels.
3. Melt butter in now-empty Dutch oven over medium-high heat. Cook onion until golden brown, about 5 minutes. Add garlic, zest, and flour and cook until fragrant, about 1 minute. Whisk in broth and cream and simmer over medium heat until thickened, about 10 minutes. Toss in asparagus and season with salt and pepper.
4. Transfer mixture to 13 by 9-inch baking dish. Top with crumbs and bake until golden brown, about 15 minutes. Serve.
Make Ahead: Topping, asparagus, and sauce can be refrigerated separately for up to 1 day. When ready to serve, heat sauce until hot and toss with asparagus. Proceed with step 4 as directed.