A+ Asparagus

• Cooking spray
• 2 pounds fresh asparagus
• 7 tablespoons unsalted butter
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 (12-ounce) jar marinated artichoke hearts, drained and rinsed
• 1 pound baby bella mushrooms, thickly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup Ritz cracker crumbs
• 2 tablespoons all-purpose flour
• 1 3/4 cups heavy cream
• 1/4 teaspoon cayenne
• 1 teaspoon smoked paprika
• 4 ounces Cheddar cheese, grated (1 cup)

1. Preheat the oven to 350F.
2. Coat a 9 x 13-inch casserole dish with cooking spray.
3. Hold an asparagus spear with both hands, about 2 inches from the ends.
4. Gently bend the asparagus until it snaps.
5. It will break at the point where the stem is too tough to be enjoyable; discard the stem.
6. Repeat for all your asparagus.
7. Cook the asparagus in boiling water until crisp tender, 2 to 3 minutes.
8. Drain and set aside.
9. Melt 3 tablespoons of the butter in a medium saute pan set over medium-high heat.
10. Add the shallots and garlic, and saute until soft, about 5 minutes.
11. Add the artichoke hearts and mushrooms, and cook until tender, about 10 minutes.
12. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
13. Set aside.
14. Melt 2 tablespoons of the butter in a small bowl.
15. Add the cracker crumbs and stir well.
16. Put three-quarters of the cracker crumbs into the prepared casserole dish.
17. Spoon the artichoke mixture on top of the crumbs and top with the asparagus.
18. Melt the remaining 2 tablespoons of the butter in a saucepan set over medium heat.
19. Add the flour and cook until it turns light brown and forms a paste.
20. Slowly stir in the cream, cayenne, paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
21. Cook, stirring, until the mixture thickens, about 10 minutes.
22. Pour the sauce over the vegetables, and sprinkle with the cheese and the remaining cracker crumbs.
23. Bake 25 to 30 minutes or until the sauce is bubbly and the cheese is melted.
24. Vegetarian friendly!
25. Paprika is made from ground dried bell peppers or chiles.
26. It can range from sweet to spicy, depending on the kind of pepper used.
27. Smoked paprika is generally harder to find than regular mild paprika, but take it from Crystalits worth the effort.
28. This dish benefits from the added rich, smoky flavor.

cooking spray, fresh asparagus, unsalted butter, shallots, garlic, hearts, bella mushrooms, salt, freshly ground black pepper, cracker crumbs, flour, heavy cream, cayenne, paprika, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/a-asparagus-378290 (may not work)