Active Time: 25 minutes
Total Time: 55 minutes • Serves: 8
1 bunch fresh asparagus (about 1 pound), cut crosswise into 1-1/2-inch pieces
6 tablespoons Schnucks unsalted butter, divided
1 package (10 ounces) Schnucks sliced white mushrooms (about 4 cups)
2 garlic cloves, minced (about 2 teaspoons)
1/2 medium onion, chopped (about 1/2 cup)
2 tablespoons Schnucks all-purpose flour
1 cup Schnucks whipping cream
1 1/4 cups grated Parmesan cheese, divided
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon ground black pepper
1 cup Schnucks frozen green peas
3/4 cup panko breadcrumbs
1. Preheat oven to 375°F. Heat large covered saucepot of salted water to boiling over high heat. Add asparagus; cook 2 to 3 minutes or just until tender-crisp; drain.
2. Meanwhile, in nonstick 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add mushrooms; cook 6 to 8 minutes or until mushrooms begin to brown, stirring occasionally. Stir in garlic and onion; cook 4 to 5 minutes or until mushrooms and onion are tender, stirring occasionally. Add flour; cook 2 minutes, stirring constantly. Add cream. Stir in 3/4 cup cheese, thyme and pepper. Stir in peas and asparagus.
3. In microwave-safe medium bowl, heat remaining 3 tablespoons butter in microwave oven on high 30 seconds or until melted. Add breadcrumbs and remaining 1/2 cup cheese; stir until well combined.
4. Evenly spread asparagus-mushroom mixture in 2-quart glass or ceramic baking dish and sprinkle with breadcrumb mixture. Bake gratin 20 to 25 minutes or until edges bubble and top is golden brown. Let stand 10 minutes before serving.
Each serving: about 308 calories, 23 g total fat (15 g saturated), 77 mg cholesterol, 280 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g sugars, 11 g protein