TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 8-10 servings


  • 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

Nutritional Facts

3/4 cup: 141 calories, 10g fat (6g saturated fat), 32mg cholesterol, 199mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Potato Asparagus Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p190

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