Asparagus 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