Spring has finally sprung! Asparagus is one of the first delicacies of the Spring harvest. Enjoy this recipe with or without chicken and bacon (to make it vegetarian). Curious which farms near you are growing asparagus? Find out on the Local Food Guide.
Asparagus–Chicken–Bacon Casserole
by Chef G, Harvest Kitchen
Ingredients
2 bunches asparagus (about 2 lb) — cut into 2-inch pieces (about 6 c)
4 thick-slices bacon (about 4 oz) — chopped (about 1 c)
2 Tbsp unsalted butter
1/4 c onion — finely chopped
1/8 tsp cayenne pepper
Coarse salt and freshly ground black pepper to taste
3 Tbsp all-purpose flour
2 tsp Dijon mustard
2 c whole milk
1 c chicken — cooked and shredded
1 c butter crackers — coarsely crushed (about 2 oz)
1 c shredded Gruyere or Havarti cheese (about 2-1/2 oz)
Preparation
- Preheat oven to 350 degrees. Bring a pot of salted water to a boil. Prepare an ice bath.
- Add asparagus to the boiling water and cook until just tender and bright green, 2 to 3 minutes. Drain and transfer asparagus to ice bath.
- Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp (about 10 minutes). Then remove the bacon to a paper towel-lined plate to cool. Discard the bacon grease or save it for another recipe.
- Add butter to the same pot and heat over medium until foamy. Add onion, cayenne, and 1 tsp salt. Stir occasionally, until onion is soft.
- Stir in flour and cook until toasted color and fragrant, about 1 minute.
- Stir in mustard, then gradually whisk in milk and bring to a boil. Reduce to a simmer and cook until thickened slightly, about 5 minutes.
- Spread 1 cup milk mixture (now a bechamel sauce) evenly across the bottom of a 9-inch-square baking dish. Set aside 1 cup for topping.
- Add all the asparagus (except for 1 c), shredded chicken, and bacon in an even layer on top of the bechamel, then add cracker crumbs and remaining milk mixture. Sprinkle the remaining 1 c of asparagus down the center of the casserole, then top with an even layer of cheese and season with black pepper.
- Bake until sauce is bubbling, about 25 minutes.
- Turn oven to broil and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes before serving.
