Asparagus Morel Casserole

This could be on of the best things you ever make: asparagus mushroom casserole!

It's a springtime take on the classic Thanksgiving staple of green bean casserole. Instead of watery green beans we're using vibrant fresh asparagus. And instead of flavorless canned mushrooms soup we're making our own cream sauce from local whole milk and MOREL mushrooms. Other seasonal ingredients like spring onions and thyme play a supporting role to make this fabulous meal.

Since we are using green spring onions that have been in my family for generations (at least four generations of women have used them, but probably six or more), we won't need those weird shelf stable onion crunchies. Instead the crunch on top of the casserole will come from toasted bread crumbs, seasoned with garlic and herbs. 

Celebrate Ohio's wonderful spring ingredients and bake like a Buckeye with this seasonal recipe. If you love mushrooms it will truly be one of the best things you've ever eaten! Morels are expensive but this casserole is worth it for an extremely memorable meal. Here's how to make this fabulous casserole.

Asparagus Morel Casserole

1 lb fresh asparagus, cut into two inch pieces
1/2 lb fresh morel mushrooms
4 tablespoons butter
2 tablespoons flour
3 cups whole milk
1 cup chopped spring onions
1 teaspoon fresh thyme
1 clove garlic, chopped
1 teaspoon sea salt

Preheat the oven to 350°.

In a large skillet, saute the asparagus in two tablespoons of butter until it is vibrant green and on the crisp side of tender. You want it to be partially cooked, but it will cook more in the oven. Lightly salt and remove from the heat. 

Submerge your morels in clean water and let soak for five minutes. This helps clean the mushrooms and ensure there are no bugs. Chop the mushrooms. I like to dice most of them and slice a few in half, simply for the luxury of larger pieces of morel, both in taste and visual appeal.

In a medium saucepan melt the remaining two tablespoons of butter and gently saute the mushrooms. When they begin to look golden, add the spring onions, thyme, garlic, and salt and saute for a minute. Then add the flour and let that toast for another minute. Grab a whisk and slowly add in the milk, whisking to work out the lumps. Bring to a simmer and let it thicken. Check the seasoning and add more salt if needed. Remove from the heat and stir in the asparagus.

Pour the mixture into a greased pie pan or 8 by 8 pan. Top with breadcrumbs and bake for 20 minutes, until the top is golden and the sauce is just bubbling.

For the breadcrumbs:

2 tablespoons butter
1 clove garlic, chopped
1 cup breadcrumbs 
1/2 tsp fresh thyme
1/2 teaspoon sea salt

In a small skillet, melt the butter and saute the garlic for 1-2 minutes. Add the breadcrumbs, thyme, and salt to taste. Saute for another minute and then place in a 350° oven for 8-10 minutes, until deeply golden.