ASPARAGUS GRATIN
Ingredients
- 1/4 cup mayonnaise {I prefer Duke’s or Hellmans}
- 4 oz. grated cheese {I used Philadelphia 3 cheese Creamy Melt}
- 1/2 sweet onion diced
- 1/2 cup milk
- 1 Tablespoon flour
- 1 clove garlic minced
- salt & pepper
- 1/2 Tablespoon butter
- drizzle of olive oil
- 8-10 Club/Waverly Wafers crackers or Ritz or use bread crumbs cheese crackers, potato chips
Instructions
- Grease or spray a small baking dish. Break tough ends off of spears, rinse, pat dry and cut into 1 inch pieces. Put asparagus pieces in baking dish. Add mayonnaise and cheese. Stir to combine ingredients, spreading cheese and mayonnaise evenly over and around asparagus.
- Saute onion in butter and olive oil in a small sauce pan over medium high heat, stirring often until onion softens and begins to turn golden. Add garlic and cook and stir one more minute. Add flour and stir to coat onions. Reduce heat to medium. Slowly pour in milk, stirring to incorporate after each pour. Once all milk has been added, season with salt and pepper and continue to cook and stir until sauce has thickened. Pour sauce over asparagus mix in dish. Can be refrigerated at this point for baking later.
- Crush crackers and sprinkle over top of casserole. Bake at 375 degrees for 30-35 minutes or until cooked through and bubbly.
Notes
*this is an estimate, I used about 1 1/2 bunches of spears, but it depends on the thickness of the spears and how they are bundled