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Potato Asparagus Bake

SUBMITTED BY: Deborah Sears

"Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready."

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USMETRIC

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside.
In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips.
Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until lightly browned.

Reviewed on Mar. 17, 2007 by docswife

This was a very tasty twist on mashed potatoes. Everyone enjoyed it! Thanks! MORE

Reviewed on Mar. 6, 2008 by Danielle

This was a nice change from regular mashed potatoes but it wasn't anything spectacular. I... MORE

Reviewed on Jan. 10, 2008 by toppats

Used half and half and we loved it. I halved the recipe for two of us..just the right amount.... MORE

Reviewed on Nov. 12, 2007 by menasheep

3.5 stars This was pretty good. Would probably go best with a ham. It's definitely different. =) MORE