Asparagus casserole is something I have never had whether it be paleo or non paleo. I was craving something like a casserole but with vegetables and I started to cook asparagus and came up with this casserole. It tastes really delicious and can be eaten alone or as a side. It is dairy free and wheat free and you would never know the difference.
For the sauce
2 eggs
1 tsp of white vinegar
1 tsp of honey
1 tsp of lemon juice
3/4 cup of light tasting olive oil
1 tbsp fresh chopped chives
1 tbsp of fresh chopped dill
1 garlic clove crushed
Middle
1 asparagus bunch, cut into 1 inch pieces
1 onion shaved using mandolin
1 garlic clove crushed
1 tsp of lemon juice
Topping
1 cup of almond flour
1 1/2 tsp Italian herbs
1 tsp of onion salt
1/2 tsp garlic powder
pinch of salt and pepper
Preheat oven to 350'. For the middle Saute the asparagus with the onions and garlic until the asparagus is soft but not too soft. Meanwhile for the sauce add two eggs, vinegar, honey and lemon juice in a food processor and blend on low until the ingredients look thicker and are combined. Add the olive oil very very slowly, starting with drops and then slowly pouring it in while the processor is on low. The sauce will look like mayonnaise. Add the chives, dill and garlic and blend on low. Add this sauce and the asparagus mix to a 9x13 casserole dish. Mix it all. In a separate bowl combine the topping ingredients and sprinkle it on top of the asparagus mixture, making sure the topping covers the asparagus. Place in the oven for 2o minutes or until a light golden brown on top. Serve with your favourite main dish or have this as your lunch or main meal. Enjoy!
For the sauce
2 eggs
1 tsp of white vinegar
1 tsp of honey
1 tsp of lemon juice
3/4 cup of light tasting olive oil
1 tbsp fresh chopped chives
1 tbsp of fresh chopped dill
1 garlic clove crushed
Middle
1 asparagus bunch, cut into 1 inch pieces
1 onion shaved using mandolin
1 garlic clove crushed
1 tsp of lemon juice
Topping
1 cup of almond flour
1 1/2 tsp Italian herbs
1 tsp of onion salt
1/2 tsp garlic powder
pinch of salt and pepper
Preheat oven to 350'. For the middle Saute the asparagus with the onions and garlic until the asparagus is soft but not too soft. Meanwhile for the sauce add two eggs, vinegar, honey and lemon juice in a food processor and blend on low until the ingredients look thicker and are combined. Add the olive oil very very slowly, starting with drops and then slowly pouring it in while the processor is on low. The sauce will look like mayonnaise. Add the chives, dill and garlic and blend on low. Add this sauce and the asparagus mix to a 9x13 casserole dish. Mix it all. In a separate bowl combine the topping ingredients and sprinkle it on top of the asparagus mixture, making sure the topping covers the asparagus. Place in the oven for 2o minutes or until a light golden brown on top. Serve with your favourite main dish or have this as your lunch or main meal. Enjoy!