Potato Asparagus Bake Recipe

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Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.

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Potato Asparagus Bake Recipe

Prep: 40 min. Bake: 25 min.

Yield: 8-10 Servings

40 25 65

Ingredients

1 pound potatoes, peeled and quartered
1 pound fresh asparagus, trimmed
2 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside.
In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips.
Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 141 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 199 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Potato Asparagus Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p190