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Creamy Baked Asparagus

American \ \ Appetizer
Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time40minutes
Passive Time
servings
There is no Nutrition Label for this recipe yet.

This dish is an absolute must for Easter dinner. Save a pig and opt for this filling and satisfying casserole. It is simply delicious!

If you use thin asparagus, reduce baking time by 15 minutes.

You can use another plant-based cheese other than parmesan, but I highly recommend sticking with the parm! I used Follow Your Heart Vegan Shreds, but Trader Joe’s non-dairy Parmesan is also a good choice.

This dish works great with or without cooked orzo tossed with olive oil and black garlic.

ENJOY!

Ingredients

  • 8 oz. Earth Balance melted
  • 1 large onion finely chopped
  • 1/4 cup flour
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 2 Tbl. nutritional yeast
  • 1 1/2 cup non-dairy milk
  • 2 lbs. asparagus trimmed
  • 1 cup breadcrumbs
  • 1 cup vegan Parmesan

Directions

  1. Melt Earth Balance in a saute pan. Add onion and cook for a few minutes, or until translucent.
  2. Stir in flour with a whisk, lower the heat, and cook for about 2 minutes.
  3. Add seasonings and then slowly pour in the non-dairy milk. Cook for a few minutes more, or until slightly thickened.
  4. Spray a 9" x 13" baking dish and line it with trimmed asparagus.
  5. Pour sauce over the asparagus.
  6. Toss the breadcrumbs and parmesan cheese together and then sprinkle over asparagus and sauce.
  7. Cover the baking dish and bake at 350 degrees for 30 minutes.
  8. Remove cover and bake an additional 10 minutes. NOTE: If asparagus is thin, reduce total cooking time by 15 minutes.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

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