Potato Asparagus Bake

Ingredients

• 1 pound asparagus fresh trimmed
• 2 tablespoons butter divided
• 3 tablespoons breadcrumbs dry
• 1 tablespoon flour all-purpose
• 0.8 cup cup heavy whipping cream 
• 3 tablespoons parmesan cheese grated
• 0.3 teaspoon pepper 
• 1 pound potatoes peeled quartered
• 0.5 teaspoon salt 

Equipment

• food processor
• sauce pan
• oven
• whisk
• blender
• baking pan

Directions

1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish.
2. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender.
3. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside.
4. Drain potatoes; mash and set aside.
5. In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper.
6. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips.
7. Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole.
8. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.