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Versatile asparagus casserole perfect for any meatless meal

Recipe: Easy asparagus-mushroom bake with eggs and cheese

Light and creamy, asparagus-mushroom bake can be a meatless main course or side dish.

Light and creamy, asparagus-mushroom bake can be a meatless main course or side dish. Debbie Arrington

This easy, eggy casserole showcases one of my favorite vegetables of early spring – asparagus.

With a light and creamy egg base, this dish is perfect for brunch or as the main course in a meatless meal. It also works as a side dish for upcoming family celebrations such as Easter or Mother’s Day.

Precooking the asparagus with the mushrooms and onion eliminates most of the vegetable’s excess moisture. Otherwise, the casserole can come out soggy.

Asparagus-mushroom bake

Makes 4 to 6 servings

2 tablespoons olive oil

½ cup onion, chopped

2 cups white or cremini mushrooms, sliced

1 pound asparagus, cut into 1-inch pieces

¼ cup water

4 eggs

1 cup milk

¼ teaspoon hot sauce

1-1/2 cups jack cheese, grated

Preheat oven to 350 degrees F.

In a large skillet, heat oil. Saute onion over medium heat until translucent. Add mushrooms and continue sauteing until limp. Add asparagus and stir fry until pieces start to change color to bright green. Add water and cover pan. Turn heat down and let asparagus-mushroom mixture simmer until asparagus is tender, about 7 to 10 minutes depending on the thickness of the asparagus.

In a medium bowl, beat eggs until light. Add milk and mix to combine. Stir in hot sauce, then add the cheese.

Prepare an 8- by 8-inch baking dish; grease or spray with non-stick cooking spray.

Drain asparagus-mushroom mixture well, squeezing out as much moisture as possible. Transfer asparagus-mushroom mixture to prepared pan. Pour egg mixture over asparagus-mushroom mixture. Using a wooden spoon, gently swirl combined mixtures so asparagus is well distributed and all pieces are submerged in the egg mixture.

Place casserole on center rack in preheated oven. Bake casserole in 350-degree oven until top is golden and puffy, about 45 minutes.

Let cool slightly and serve.

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Garden Checklist for week of Feb. 16

Take advantage of this nice weather. There’s plenty to do as your garden starts to switch into high gear for spring growth.

* This is the last chance to spray fruit trees before their buds open. Treat peach and nectarine trees with copper-based fungicide. Spray apricot trees at bud swell to prevent brown rot. Apply horticultural oil to control scale, mites and aphids on fruit trees.

* Check soil moisture before resuming irrigation. Most likely, your soil is still pretty damp.

* Feed spring-blooming shrubs and fall-planted perennials with slow-release fertilizer. Feed mature trees and shrubs after spring growth starts.

* Transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.

* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.

* Transplant cabbage and its close cousins – broccoli, kale and cauliflower – as well as lettuce (both loose leaf and head).

* Indoors, start peppers, tomatoes and eggplant from seed.

* Plant artichokes, asparagus and horseradish from root divisions.

* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.

* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.

* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.

* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.

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