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Author Notes: Seriously easy, classic flavors with the teensiest twist from garlic + onion. Thanksgiving planning starts now!
More info and pictures at http://funnyloveblog.com... —Lindsay Howerton-Hastings
pounds fresh asparagus, ends trimmed and cut into 2-inch pieces
ounces sharp cheddar cheese, grated
cloves garlic, minced
salt and pepper
ritz crackers or similar, crushed
- Place the asparagus, mayo, and cheese together in a large bowl. In a skillet over medium heat, add the onion with a drizzle of oil. Saute the onion for about 5 minutes until soft and slightly browned. Sprinkle the garlic and flour all over the onion mixture. Stir to create a roux and let the flour cook for a minute or two.
- Very slowly pour the milk into the skillet, stirring as you go to incorporate the milk into the flour mixture. Let the milk sauce come to a bubble. Sprinkle with salt and pepper.
- When the milk sauce is slightly thick, pour it into the bowl with the asparagus and other ingredients. Stir to mix everything together, and pour the mixture into a baking dish, 9x13 or similar. Sprinkle the crushed crackers over the casserole.
- Bake the asparagus casserole at 375F for 40-50 minutes or until the asparagus is just tender and the cheese is bubbly. Broil the top for one minute if you'd like to brown the crackers. Serve. Eat. Enjoy!
- Make this in advance up to the baking step, it will keep in the fridge for 3 days or so. Then bake right before eating.