Side Dish

Asparagus Casserole

Paleo thanksgiving casserole

I created this asparagus casserole to serve with our Thanksgiving dinner in place of the usual green bean casserole. This  year I decided to have a full Thanksgiving dinner a whole week earlier, just so that I can share my recipes with you guys in time for the big feast . I actually cooked a 15 lb. turkey just for us. Surprisingly we finished the entire turkey in less than 2 days, I made turkey cucumber sandwiches, turkey pot pie, turkey cucumber cups, I even made turkey fajitas, so I will be posting those recipes soon.

The proportions below were just enough to feed the 2 adults, one toddler, and 1 baby in my family so if a you are hosting a larger gathering, you may need to adjust the amounts. For a simple vegetarian recipe click here.

Ingredients:

1-2 tbsp of butter or non-hydrogenated lard
2 lbs of asparagus spears
1 medium onion, diced
8 ounces of sliced mushrooms
4 slices of nitrate free bacon, chopped
1 ½ cups of chicken broth
3 tbsp of arrowroot powder
1 ½ tsp of dry thyme
1 ½ tsp of garlic powder
Salt and pepper to taste

Preparation:

  • Preheat oven to 380 degrees F.
  • In a medium saucepan sauté the bacon and onions in the butter or lard and cook until the onions start to brown.
  • Dissolve the arrowroot powder in the broth and add the spices.
  • Pour the broth over the onions and continue to cook until the broth starts to thicken
  • Trim about an inch from the bottom of the asparagus and place them in an 8×12 baking dish.
  • Place the mushrooms over the asparagus and pour the broth over them
  • Cover with a layer of parchment paper and a layer of foil
  • Bake for about 40 minutes or until the asparagus are tender
  • Let sit for 5 minutes and serve

Serves 4

For thanksgiving dishes ideas check out  my sage sweet potato hash, or my paleo stuffing

Paleo green bean casserole

 

 

 

Asparagus Casserole

Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1-2 tbsp of butter or non-hydrogenated lard
  • 2 lbs of asparagus spears
  • 1 medium onion, diced
  • 8 ounces of sliced mushrooms
  • 4 slices of bacon, chopped
  • 1 ½ cups of chicken broth
  • 3 tbsp of arrowroot powder
  • 1 ½ tsp of dry thyme
  • 1 ½ tsp of garlic powder
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 380 degrees F.
  2. In a medium saucepan sauté the bacon and onions in the butter or lard and cook until the onions start to brown.
  3. Dissolve the arrowroot powder in the broth and add the spices.
  4. Pour the broth over the onions and continue to cook until the broth starts to thicken
  5. Trim about an inch from the bottom of the asparagus and place them in an 8×12 baking dish.
  6. Place the mushrooms over the asparagus and pour the broth over them
  7. Cover with a layer of parchment paper and a layer of foil
  8. Bake for about 40 minutes or until the asparagus are tender
  9. Let sit for 5 minutes and serve

2 thoughts on “Asparagus Casserole

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