Asparagus And Ham Casserole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Asparagus And Ham Casserole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Asparagus And Ham Casserole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound fresh asparagus, cut into
• 1-inch pieces
• 2 cups cubed fully cooked ham
• 3 cups cooked rice
• 1 cup diced celery
• 1 1/2 teaspoons lemon pepper
• 1 (10.75 ounce) can condensed
• cream of chicken soup, undiluted
• 1 cup chicken broth
• 1 cup shredded Cheddar cheese
• 1 tablespoon butter
• 1/2 cup bread crumbs

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender

Step 2: Technique & Execution

In a greased 2-1/2-qt. casserole, mix asparagus, ham, rice, celery and lemon pepper

Step 3: Technique & Execution

In a saucepan, mix soup and broth

Step 4: Technique & Execution

Add cheese and cook until melted

Step 5: Technique & Execution

Pour into casserole

Step 6: Technique & Execution

Melt butter in a small saucepan; add crumbs and cook and stir until browned