Asparagus casserole
Nothing beats a cosy, home-style bake fresh from the oven. This creamy asparagus casserole keeps things simple, with tender asparagus baked in a rich blend of eggs, sour cream, and cooking cream. Diced ham and spring onions bring a rustic touch, while a handful of chives on top finish it off with a little pop of green. Baked until golden and bubbling, it will surely become your new family favourite.
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Ingredients
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Asparagus
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2 kilos |
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Sugar
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1 pinch |
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Eggs
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4 |
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Sour cream
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2 tbsp |
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Cooking cream
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250 ml |
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Spring onions
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2 |
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Cooked ham
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300 g |
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Pinch of salt
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Pinch of pepper
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Some fresh chives
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Pick the best asparagus
When selecting white asparagus, aim for firm, straight stalks with tightly closed tips and a smooth, pale surface. The ends should be moist rather than dry or woody. Avoid any with fraying tops, as they indicate ageing, soft spots that suggest spoilage, or a strong smell, which can be a sign of improper storage.
Trim the asparagus
White asparagus must always be peeled to remove its tough outer layer. Use a vegetable peeler, starting just below the tip and working downwards, applying gentle but firm pressure to remove all the fibrous skin. Once peeled, trim off about 1–2 cm from the bottom with a sharp knife to remove the woody end. Trimming a little more if the base feels particularly firm will help keep the asparagus tender.
Prevent over-browning
Check the casserole halfway through baking, as excessive browning can dry out the top or make it too dark before the inside is fully cooked. If it is browning too fast, switch to a conventional oven setting or cover it loosely with aluminium foil. Lowering the temperature can also help, though this may extend the baking time.
FAQ: Questions about asparagus casserole
If you need a little more guidance, these answers to common questions will help you prepare asparagus casserole without any guesswork.
Can I use frozen or canned asparagus instead of fresh?
Yes, frozen and canned asparagus are great alternatives if fresh asparagus is not available. Frozen asparagus should be thawed and patted dry before use to prevent excess moisture in the casserole. Canned asparagus is much softer and can break down during cooking, so it is best added towards the end of baking rather than at the beginning.
Can I prepare asparagus casserole in advance?
Yes, you can prepare the asparagus casserole ahead by assembling it up to the baking step and storing it in the fridge. When ready to serve, bake it as usual. If oven space is limited, you can partially bake it for 15 minutes, let it cool, and refrigerate. When you plan to eat it, finish baking until it is fully cooked.
How should I store asparagus casserole leftovers?
Refrigerate your asparagus casserole leftovers for up to 3 days in an airtight container. To reheat, use the microwave for convenience or the oven for a better texture. In the microwave, heat in 30–60-second intervals, stirring or rotating between intervals, until warmed through. In the oven, cover with foil and bake at 160 °C (fan) for 15–20 minutes or until heated evenly.
Nutritional values
Nutritional value, per
978 Kcal
| Fibre | 50.7 gram fibers |
| Protein | 127.2 gram |
| Carbohydrates | 39 gram |
| Fat | 34.2 gram |
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Try our creamy asparagus casserole
When you are craving something warm and comforting, this easy asparagus casserole hits the spot. Our recipe starts with a few humble ingredients and turns them into a rustic bake with minimal fuss but lots of flavour.
A quick prep, a brief bake in the oven, and you are rewarded with a rich, creamy filling and tender asparagus, finished with fresh chives for a little freshness on top. Who knew such an easy dish could feel so cosy?
Tender vegetables in a rich egg-cream mixture
This bake begins with a foundation of cooking cream and sour cream, forming a velvety base with a smooth, creamy texture. Combined with eggs, the mixture gently transforms into a soft, custard-like consistency.
As the bake comes together, the white asparagus gently softens yet retains a pleasing tenderness, merging with the rich egg-cream base. Meanwhile, spring onions lend a mild sharpness and a refreshing lift, perfectly balancing the richness of the dish.
With a salty, savoury taste from cooked ham
This bake would not be the same without cooked ham stepping in with its deep, smoky edge. It weaves through the creamy filling, providing an important salty punch. Nestled inside the bake, it stays soft and meaty, while any pieces on top crisp up in the oven, adding a little crunch against the velvety base.
Perfect for holidays or weeknight dinners
We often think of asparagus as crisp and fresh, but here, it plays a whole new role in a rich, comforting bake fit for all occasions. A quiet weeknight calls for something warm and familiar, while a holiday table feels complete with a dish that brings everyone together.
This casserole is just as good for a simple family meal as it is for a get-together with friends. Fresh from the oven, the creamy filling and tender asparagus sit beneath a golden crust, making it a recipe that will surely become a regular at your dinner table.
If you are looking for more asparagus recipes, try our asparagus with ham, asparagus ragout, or pasta with green asparagus for more ways to enjoy this versatile vegetable.
Tweak the recipe
This asparagus casserole is a great base for all kinds of extras. More vegetables? Absolutely. Just chop them evenly so they cook at the same pace. Red peppers bring a gentle sweetness with a slightly fruity twist that plays off the salty ham, while mushrooms add an earthy depth and a meaty texture that works well with the eggs and cream.
Herbs and spices can add even more character. Dill stirred into the egg mixture spreads its light, slightly tangy flavour with a hint of anise throughout. Parsley, with its mild, peppery freshness, is best sprinkled on top after baking. And if you want a little extra warmth, a pinch of nutmeg in the egg mixture offers subtle spice with a hint of sweetness that blends smoothly into the creamy base.
A few finishing touches can round out the flavours as well. A dusting of paprika provides a gentle smokiness that deepens the dish, while a squeeze of lemon juice just before serving brings a fresh, zesty contrast that cuts through the richness.
