Versatile asparagus casserole perfect for any meatless meal

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.