Trisha Yearwood’s Asparagus Casserole Recipe Will Be the Rich and Creamy Star of Your Easter Feast

To accompany your Easter roast lamb or glazed ham, whip up a side dish that country singer Trisha Yearwood swears by: asparagus casserole. This dish transforms fresh asparagus into a cozy vegetable bake with the help of milk, cheese, eggs and saltine cracker crumbs. It takes 45 minutes to make this casserole, which is creamy, cheesy and crunchy in every bite. Plus, a simple trick ensures the asparagus is tender (not mushy) once baked. Keep reading for the recipe worth including in your Easter dinner spread!

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What is asparagus casserole?

This casserole involves baking asparagus in a cheese sauce with a cracker crumb topping until it’s bubbly and golden brown. The creamy interior contrasts the crispy top, making it a rich and delicious side for Easter or any occasion. (Read our story on the health benefits of asparagus.)

Key step for perfectly tender asparagus

For fork-tender asparagus, Yearwood’s recipe calls for parboiling the veggie stems before baking. To do this, she uses a two-step boiling process: the first one is to make the ends easier to slice off and the second one is done at a simmer to finish cooking the veg.

Once parboiled, the stems should be rinsed under cold water to stop the cooking process. This allows the asparagus to maintain its color and texture as it bakes.

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Yearwood’s cozy and creamy asparagus casserole recipe

Here’s Yearwood’s recipe for asparagus casserole that bakes in just 20 minutes. Feel free to customize the dish by using your favorite cheese instead of cheddar and/or topping it with crumbled bacon after baking.

Asparagus Casserole

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Crushed crackers create the crust on Trisha’s side.

Ingredients:

• 2 bunches fresh asparagus
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 cup milk
• Pinch of salt
• 5 oz cheddar cheese, grated
• 4 hard-boiled eggs
• ½ cup saltine cracker crumbs

Directions:

• Active: 20 mins
• Total time: 45 mins
• Yield: 8 servings

1. Heat oven to 350°F.
2. Add asparagus to large pot of boiling water, keeping bundles together with rubber bands or string. Cook for a couple minutes (asparagus should be bright green and still crunchy). Lift bundles out of water; slice off ends; remove strings. Drop stems back in boiling water; lower to simmer. Run asparagus tops under cold water.
3. Melt butter in medium pot; whisk in flour. Cook 1 minute; whisk in milk and 1 cup cooking liquid. Add salt; cook until sauce thickens, about 5 minutes. Add cheddar; cook, stirring, until melted, about 1 minutes.
4. Arrange asparagus in 9-by-12-inch baking dish, alternating stems and tips. Thinly slice eggs; arrange over asparagus. Pour sauce over; top with crumbs. Bake until golden, 20 minutes.
5. Remove from oven and serve warm