Servings: 6 servings (4 cups) 1x
Ingredients
- 1 lb. asparagus, cut in 1 ½-2 inch pieces (about 3 – 3 ½ cups asparagus)
- 2 tablespoons butter (salted or unsalted)
- ½ medium yellow onion, thinly sliced (about 1–1 ½ cups)
- 1 tablespoon all purpose flour (substitute gluten-free flour* if needed)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Pinch of nutmeg (optional)
- 1 cup sour cream or plain yogurt (not Greek)
- 1 ¼ cups shredded Swiss cheese, divided
- ⅓ cup crushed crackers (use gluten-free**, if needed; may sub French fried onions)
Instructions
- Preheat the oven to 400℉ degrees.
- Place asparagus in a greased 9-inch shallow round or square baking dish.
- In a medium skillet over medium-high heat, add butter. Once melted and hot, add the onion and saute for 3-4 minutes or until soft and translucent.
- Stir in flour, salt, pepper, garlic powder, and nutmeg. Cook for an additional minute or until flour is mixed in.
- Add sour cream and 1 cup of swiss cheese to the skillet, stirring continuously on low heat until the cheese melts.
- Top the asparagus evenly with the cheese sauce mixture.
- Sprinkle with crushed crackers and the remaining ¼ cup of cheese.
- Bake at 400 degrees for 15-20 min or until bubbly and the top is golden brown and crispy.
Notes
*We recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour
**We love these gluten-free almond flour crackers
Nutrition Information
- Serving Size: 1/6 of the recipe
- Calories: 270
- Fat: 20 g
- (Sat Fat: 12 g)
- Sodium: 322 mg
- Carbohydrate: 13 g
- (Fiber: 2 g
- Sugar: 4 g)
- Protein: 10 g
- Cholesterol: 59 mg