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Potato Asparagus Bake

 Potato Asparagus Bake
Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.
8-10 ServingsPrep: 40 min. Bake: 25 min.


  • 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


  • 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

2 of 2

Potato Asparagus Bake (continued)

Directions (continued)

  • 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.