Uh, oh, green bean casserole! This panko-topped asparagus bake is a serious contender for first place in the Most Popular Veggie Casserole category.
What You Need
Original recipe yields 6 servings
1 lb. fresh asparagus spears, trimmed
1/4 cup KRAFT Green Goddess Dressing
2 Tbsp. KRAFT Shredded Parmesan Cheese
1/2 cup panko bread crumbs
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Let's Make It
Heat oven to 350°F.
Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain. Place in shallow baking dish.
Add dressing; toss to coat. Top with cheese and crumbs.
Bake 10 to 15 min. or until topping is lightly browned and asparagus is heated through.
Prepare as directed except for baking; cover. Refrigerate several hours or overnight. Remove from refrigerator 20 min. before baking. Bake, uncovered, at 350°F for 15 min. or until heated through.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.