Corn And Asparagus Bake
A creamy, cheesy vegetable bake combining tender asparagus, sweet corn, and crunchy toasted almonds, perfect as a comforting side dish for family meals or holiday gatherings.
Ingredients
Instructions
- Cook the asparagus slightly less time than package directions. Drain the corn, reserving the liquid.
- Stir flour into melted butter; blend well.
- Gradually stir milk and reserved corn liquid into the flour mixture.
- Bring to a boil, stirring constantly.
- Add grated cheese, beaten egg, minced parsley, salt, and celery salt; stir well until the mixture thickens. Add toasted sliced almonds.
- Remove from heat.
- Layer the corn, asparagus, and sauce in a greased 3-quart baking dish.
- Bake, covered, at 350°F for about 20 minutes.
Tips & Substitutions
To enhance the flavor of your Corn and Asparagus Bake, consider adding a pinch of cayenne pepper or a dash of lemon juice to the mixture. You can substitute fresh asparagus for frozen if it's in season, and any cheese you have on hand will work well. For a gluten-free version, use cornstarch instead of flour.
Serving Suggestions
Serve the Corn and Asparagus Bake as a hearty side dish alongside grilled meats or as a vegetarian main course. It pairs beautifully with a fresh green salad and crusty bread. For a festive touch, consider serving it alongside the Easy Christmas Fruit Cake for dessert.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in an oven-safe dish and cover with foil. Bake at 350°F for about 15-20 minutes or until warmed through. This dish can also be enjoyed cold as a salad.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Asparagus Bake contains roughly 215 calories, with 11g protein, 37g carbohydrates, and 4g fat. It is an excellent source of iron (72% of the Daily Value), vitamin C (38% of the Daily Value), and potassium (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1385mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned corn?
Yes, fresh corn can be used in this recipe. Simply cut the kernels off the cob and use about 1.5 cups to replace the canned corn. Make sure to adjust the corn liquid by using a bit of water or vegetable broth.
Is there a dairy-free option for this dish?
Absolutely! You can substitute non-dairy milk, such as almond or soy milk, and use a dairy-free cheese alternative. This way, you can enjoy a delicious and creamy Corn and Asparagus Bake while adhering to a dairy-free diet.
How can I make this dish more filling?
To make the bake more filling, consider adding cooked quinoa or brown rice to the layers. This will not only increase the protein content but also add a nice texture. You could also include additional vegetables like bell peppers or mushrooms for added nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).