Asparagus Lemon Rice Casserole
Combine cooked rice with asparagus with a mascarpone lemon sauce and bake it with a panko topping.
Equipment
- 9"x9" Baking Dish
Ingredients
- 450 grams Asparagus
- 2 cups Cooked Rice
Lemon Mascarpone Sauce
- 250 grams Mascarpone
- ½ cup Milk
- 1 teaspoon Lemon Zest
- 2 tablespoon Lemon Juice
- 2 cloves Garlic minced
- 1 tablespoon Dijon Mustard
- ½ cup Parmesan Cheese grated
- ½ teaspoon Salt
- ⅛ teaspoon Ground Pepper ½
Panko Topping
- ½ cup Panko Crumbs
- ¼ cup Parmesan Cheese grated
- 2 tablespoon Olive Oil
Instructions
- Preheat oven to 400°F (200°C) and lightly grease an 9×9-inch baking dish.
- Prepare the asparagus by removing and discarding the tougher, woody, light colored ends. Cut the remainder in ½ inch pieces. Set aside.
- Whisk together in a bowl; the mascarpone, milk, lemon zest, lemon juice, Dijon mustard, parmesan, salt, and pepper until smooth.
- Combine in a large bowl, the cooked rice, asparagus pieces, and the mascarpone sauce. Stir until everything is well coated by the sauce.
- Transfer the asparagus rice mixture to the greased 9"x9" baking dish. Use a rubber spatula to evenly spread out the mixture.
- Make the topping by combining in a small bowl, the panko crumb, parmesan, and olive oil. Sprinkle the panko topping into the baking dish evenly on top of the asparagus-rice mixture.
- Bake for 20–25 minutes, until hot throughout and golden on top. Let the casserole sit for about 5 minutes before serving so the sauce sets slightly.
Nutrition
Calories: 393kcalCarbohydrates: 23gProtein: 12gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 53mgSodium: 493mgPotassium: 222mgFiber: 2gSugar: 3gVitamin A: 1283IUVitamin C: 7mgCalcium: 267mgIron: 3mg
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