Asparagus Casserole
This flavorful and indulgent Asparagus Casserole recipe is a fun and exciting way to enjoy a lower-calorie comfort dish. Packed with tender asparagus and peas, creamy goat cheese, toasty bread cubes, crispy bacon, and savory spices, this casserole dish is the perfect spring side dish and Easter dinner addition!
Ingredients
- 4 cups cubed sourdough bread or ciabatta or French bread
- ¼ cup diced bacon or 2 tablespoons butter
- ½ cup minced yellow or white onion
- 3 cups asparagus pieces trimmed and cut into 1-inch pieces
- ½ cup frozen peas
- 3 large eggs
- ¾ cup milk 2% or whole
- 1 ½ teaspoons fresh lemon zest from about ½ a lemon
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked pepper
- 1 cup crumbled goat cheese divided
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking dish with nonstick cooking spray. Space the bread cubes out on a large rimmed baking sheet. Toast for 8-10 minutes or until dried out and lightly crisp. Once done, remove the cubes and increase the oven temperature to 375°F.
- While the cubes toast, heat a skillet over medium heat. Add the chopped bacon and diced onion. Cook, stirring occasionally, for 7-8 minutes or until the onions are translucent.
- Add the asparagus and cook for 4 minutes. Add the frozen peas and cook for 2-3 more minutes or until the veggies are bright green. Remove the vegetables from the heat and let cool for 2-3 minutes.
- In a large mixing bowl, whisk the eggs, milk, lemon zest, salt, and black pepper until combined.
- Gently fold in the toasted bread cubes and cooled veggies until combined.
- Gently fold in ¾ cup of the crumbled goat cheese.
- Pour the casserole mixture into the prepared baking pan. Sprinkle on the remaining ¼ cup crumbled goat cheese.
- Bake the casserole for 25-30 minutes or until the center is set. For a crunchy, golden brown topping, broil the casserole on low for 1-2 minutes. Enjoy hot!
Notes
Storage Directions
- Refrigerating: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This casserole can be frozen in a freezer-safe, airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350ºF oven for 10-15 minutes or microwave individual portions for 1-2 minutes until heated through.
- Opt for fresh asparagus. Ripe, fresh asparagus is best if you can find it in season. This will lend to the best taste and texture.
- Let the veggies cool before mixing. After sauteéing the asparagus and peas on the stovetop, allow them to cool before adding them to the egg mixture to prevent scrambling the eggs.
- Don’t skimp on the lemon zest. Fresh lemon zest enhances the freshness of this dish and balances the rich flavors. It’s a secret ingredient I don’t recommend skipping!
- Avoid overcooking the veggies. When sautéeting the asparagus and peas, cook them until they turn bright green to prevent them from getting mushy while the dish bakes.
- Serve hot. This dish is best served straight from the oven! Bake it right before you’re ready to serve for the tastiest results.
Nutrition
Calories: 194kcalCarbohydrates: 12gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 79mgSodium: 394mgPotassium: 194mgFiber: 2gSugar: 3gVitamin A: 1002IUVitamin C: 5mgCalcium: 103mgIron: 3mg
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