Fresh Asparagus Casserole

Why this recipe?  My good Texan friends, Janelle and Randy, introduced me to this wonderful Southern- style Asparagus Casserole.  My favorite part of the dish was the creamy sauce and the hard-boiled eggs.  I have never had such a delightful asparagus side dish!

The Flip:   Instead of using your typical high-sodium canned asparagus, I used fresh asparagus—that way I could put more asparagus in the recipe!

Can you identify the object holding the fresh asparagus? Check out the end of this post to learn a little about its background!

I cut the asparagus (removing the tough part of the stalks) and immediately steamed them so they would have a head start in the baking process.

Next, came a layer of flavorful red pimiento's, followed by—my favorite—Perfect Yellow Yolk Hard-Boiled Eggs.  Check out the bright yellow yolks—and click the link above to learn how I ensure no grey rings ever surround my yolks!

I must give credit to my dear friends, Ken and Bev, for their free-range farm eggs—they are delicious!

A big part of the flip was replacing the canned soups used in the original recipe with 98% fat-free soups.  I used the canned soups to make a garlic-herb sauce to drizzle over the eggs!

For the topping, I replaced the croutons with Panko crumbs and the cheese with sharp 2% Cheddar.

My thoughts:  This is a great easy-to-make casserole for RVing, picnics, and potlucks!  If you're not a 2% cheese fan, consider mixing equal parts of sharp cheddar with your 2% cheese. It may add a few calories and points, but it's a great way to start working with reduced-fat cheese.  Enjoy!

Servings: 12  Serving size: 1  Calories: 131  Fat: 6g  Carbs: 9g  Fiber: 1g  Protein: 8g  Sugar: 2g
Sodium: 565mg   Old Points: 3  WW Points +:  3


  • 1 1/2 lbs Asparagus Spears, washed and cut into 1 inch pieces (make sure to remove tough bases)
  • 1 tsp Kosher Salt, (optional)
  • 1 (2 oz) jar diced Pimientos, drained
  • 3 hard-boiled Eggs, peeled and sliced
  • 1 (10 3/4 oz) can Cream of Chicken Condensed Soup, 98% fat-free (I used Campbell's Healthy Request)
  • 1 (10 3/4 oz) can Cream of Celery Condensed Soup, 98% fat-free (I used Campbell's Healthy Request)
  • 2 tsp Garlic, minced
  • 2 tsp Lemon Juice
  • 1 tsp dried Tarragon
  • 3/4 cup Panko Bread Crumbs
  • 2 cups Sharp 2% Cheddar Cheese, shredded
  1. Steam cut asparagus for approximately 5 minutes.  
  2. Spray 9 x 13 casserole dish with cooking spray.  Place asparagus in bottom of casserole.
  3. Sprinkle salt and diced pimientos over top of asparagus.
  4. Lay sliced hard-boiled eggs over top of pimientos and asparagus. 
  5. In mixing bowl; combine cream of chicken and celery condensed soups, garlic, lemon juice and tarragon.  Stir well.  Evenly drizzle over top of hard-boiled eggs. 
  6. In separate bowl; combine bread crumbs and cheese. Mix. Evenly sprinkle over top of casserole mixture.  
  7. Cover casserole dish with aluminum foil.  Place in 325 degree oven for 35 minutes or until asparagus is fork tender.  
  8. Remove foil.  Lightly spray topping with cooking spray.  Return to oven and bake until topping is a very light golden brown. 
The object is a very old stirrup from a saddle.  I use it to hold rolled-up napkins for my outdoor table!  



What do you think?