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The long-awaited mushroom and asparagus CASSEROLE from the Casserole Queens!
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A+ Asparagus
2 pounds fresh asparagus
7 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves, minced
1 12 ounce jar marinated artichoke hearts, drained and rinsed
1 pound baby bella mushrooms, sliced thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Ritz cracker crumbs
Cooking spray
2 tablespoons flour
1 3/4 cup heavy cream
1/4 teaspoon cayenne
1 teaspoon smoked paprika
2 cups grated cheddar cheese
Pre-heat oven to 350 degrees.
Hold the asparagus spear with both hands, about two inches from the tip and the end, gently bend the asparagus until it snaps. It will break at the point where the stem is too tough to be enjoyable, discard the stem. Repeat with remaining asparagus. Cook asparagus in boiling water until crisp tender, 2 to 3 minutes. Drain and set aside.
Melt 3 tablespoons of the butter in a medium sauté pan set over medium-high heat. Add the shallots and garlic, and sauté until soft, about 5 minutes. Add the artichoke hearts and mushrooms, and cook until tender, about 10 minutes. Season with half the salt and black pepper. Set aside.
Melt 2 tablespoons of butter and add to a small bowl. Add the cracker crumbs and stir well. Evenly distribute 3/4 of the crumbs into a 9×13 inch casserole dish that has been greased with cooking spray. Spoon the artichoke mixture over top of crumbs and follow with asparagus.
Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the flour and cook until it turns light brown and forms a paste. Slowly whisk in the heavy cream, cayenne, smoked paprika, and remaining salt and black pepper. Cook, stirring often, until a thick sauce is made, about 10 minutes. Pour the sauce over the vegetables and sprinkle with cheese and remaining cracker crumbs. Bake for 30 minutes or until sauce is bubbly and cheese is melted.
Serves 8
