Asparagus & Bacon Casserole with Amy

Amy, whose brother was once averse to asparagus, came to love this recipe that her aunt shared with her. Amy has adapted the recipe to include a larger variety of vegetables and often will add what is available based on the season. Now “every time I cook it, I think of her,” she says of her aunt, adding that she will likely call her aunt right after the interview. Though Amy often only cooks this dish for holidays or large family gatherings, she believes it is a great dish to get extra veggies in with any meal.

When Amy’s son refused to eat asparagus, much like her brother did as a child, she employed the recipe herself, with a twist. While her aunt used to wrap the asparagus in bacon, Amy chops the bacon and adds spinach and mushrooms, packing in even more greens than the original. She makes sure to buy relatively lean bacon to avoid adding too much fat to the dish. Also, because she is gluten-free, Amy avoids shredded cheese, which can sometimes have additives with gluten. Her recipe is truly made from scratch with ingredients she gathers from the grocery store and Food to Power, where she volunteers regularly.

Amy tends to save this special dish for holidays like Christmas and Easter. Her family loves to celebrate occasions together by grilling in the yard, trying new recipes, and cooking special foods. 

Asparagus & Bacon Casserole Recipe

Ingredients:

Instructions:

• Begin by putting a pot of water on the stove to begin boiling. Be sure to preheat the oven to 350℉.
• To prepare the asparagus, break or chop off the wider ends to remove the tougher part of the vegetable. Then cut what remains of the stalks into thirds or bite sized pieces.
• When water is boiling, the asparagus needs to be blanched so it is cooked only for 2-5 minutes before being removed from the heat.
• Get a skillet or frying pan heating up on the stove. Using kitchen shears cut the bacon directly into the pan. The pieces should be bite sized.
• Cook until crispy, then remove from excess fat and place aside for assembly.
• While bacon and asparagus are cooking, chop the mushrooms, bell pepper, onion and spinach. Set aside until ready to assemble.
• Once asparagus and bacon are ready it is time to assemble the dish. Oil a 9 x 13” casserole dish and place the asparagus, bacon and chopped vegetable into even layers. Once all layers are distributed evenly cover the top with the cheddar and mozzarella cheese.
• Bake in the preheated oven for 30-40 minutes.