Creamy Lemon Asparagus Bake
Green bean casserole meets Alfredo bake with a lemon zest! Great way to use up asparagus that’s ripe in the spring time.
Equipment
- 1 medium sized pot
- 1 small baking pan (6x8)
- measuring and cooking utensils
Ingredients
- 1-1/2 lbs asparagus washed and cut into appx 2 inch pieces
- 2 tbsp butter
- 1-2 tbsp minced garlic
- 1 cup milk
- 3 oz cream cheese
- 1/4 cup Parmesan cheese shredded
- 3 tbsp lemon juice
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup panko bread crumbs or Italian
Instructions
- Optional- blanch asparagus in boiling water for 1 minute. Immediately place in cold water to cool. Then pat dry and place in a greased pan.
- Melt 1 tbsp of butter in a bowl. Add bread crumbs to bowl and stir. Then set aside for later. Preheat oven to 400 F
- On medium heat, melt 1 tbsp of butter. Add garlic. Let simmer for about 1 minute. Then add the lemon juice. Next add flour and mix well. Then, slowly add the milk to form a thickened sauce. Bring to a boil and then remove from heat.
- Add diced up cream cheese, Parmesan cheese and salt/pepper. Stir until cream cheese is melted into the sauce. Can add more milk if too thick.
- Pour the sauce over the asparagus in the baking dish. Combine well. Top with bread crumbs. Bake, uncovered, for about 12-15 minutes until top begins to brown & bubble. Enjoy!
Notes
Freezer Friendly: can freeze this un-baked. I highly recommend blanching asparagus first if planning to freeze. It will be a little more ‘mushy’ vs fresh asparagus but still great.
Tried this recipe?Let us know how it was!