Spring brings us a bounty of goodness! Short winter days give way to brighter, longer ones filled with an increasingly large choice of fresh produce. We like to think that our asparagus and egg casserole with broccoli encapsulates that feeling of freshness that we really love about the gentle season. Whether enjoying it in or out of season, this casserole is always easy to prepare and yummy to eat.
Spring on a Plate: Our Asparagus and Egg Casserole with Broccoli
We all know those days when we just can’t wait for a warm meal to be on the table. Whether it’s because the day at the office was too long, the weather is bad, or just a simple and dreaded funk is reigning supreme. In times like those, a delicious meal can turn the tide, or at least provide a soft landing at the end of the day. If you don’t feel like ordering food, but also don’t want to make an elaborate meal, you’ll be happy to know we’ve concocted a solution: our asparagus and egg casserole with broccoli.
This casserole is easy to prepare, and the oven does most of the work anyway. You’ll start by prepping your vegetables. Wash the green asparagus, broccoli, and some leek. Then, simply give them a good chop. Who knows, it might even let out some pent-up frustration! Don’t fret, the asparagus and leek don’t need any special treatment. You don’t have to peel or pre-cook it. Once chopped, simply toss them into the casserole dish. The broccoli, on the other hand, should be blanched briefly. This helps it stay vibrantly green and maintain its texture while baking.
Next comes an egg-based cream, which needs a little milk and a pinch of nutmeg. If you like it richer, mix in some grated hard Swiss cheese (or Swiss-style cheese). Pour everything over the vegetables and top with a generous layer of cheese. The casserole needs about half an hour to bake, our until it’s golden brown and bubbling. Serve with bread or a fresh salad. Mmm, so good, so nourishing, and comforting!
Rocking and rolling with casserole? Let’s keep the groove going with our potato and chorizo casserole, tortellini casserole with ground meat, and John Wayne casserole.
Our Asparagus and Egg Casserole with Broccoli
- Prep time: 20 min
- Cook time: 30 min
- Total time: 50 min
- Servings: 4
INGREDIENTS
- 2½ cups broccoli florets
- 3½ cups asparagus
- 2½ cups chopped leek
- 1 clove garlic
- 4 eggs
- ½ cup heavy cream
- ½ cup milk
- 1 cup grated hard Swiss cheese
- salt & pepper
- nutmeg
INSTRUCTIONS
- Preheat oven to 350°F.
- Wash the vegetables. Cut the broccoli into small florets and blanch for 2 minutes in salted water, then rinse under cold water.
- Chop the asparagus and broccoli. Place all the vegetables in a casserole dish. Grate the garlic and set aside.
- Whisk the eggs with garlic, heavy cream, and milk. Season with salt, pepper, and nutmeg. Stir in half of the cheese. Pour the cream over the vegetables and sprinkle the remaining cheese on top.
- Bake the casserole for about 30 minutes, until the mixture is set and the surface is golden brown.