Lemon Asparagus Casserole | America's Test Kitchen

Ingredients

• 2 cups crumb mixture from Roast Leg of Lamb recipe
• 1 1/2 cups canned fried onions
• Salt
• 3 pounds asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons unsalted butter
• 1 small red onion, minced
• 4 garlic cloves, minced
• 1 tablespoon grated lemon zest
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup heavy cream
• Pepper