1. Spray or lightly grease a 9×13 inch baking dish and set oven temperature to 375°F (190°C).
The second step is to brown the sausage pieces in a big pan over medium heat. Lay them aside after taking them out of the pan.
3. Cook the chopped potatoes for about 10 minutes, or until they begin to soften, in the same skillet. If it seems too dry, add a little extra oil.
4. Toss in the minced garlic and diced onion with the potatoes and simmer for an additional three to five minutes, or until the onion becomes translucent.
5. Carefully combine the cooked potatoes, onions, and sausage with the asparagus in the baking dish that you had prepared.
6. Find a spot in the pan where you can stand comfortably and pour in the broth in a uniform layer. After that, top the mixture with the dried thyme, salt, and pepper.
7. Place the dish in a preheated oven and bake for about 20 minutes, covering it with aluminum foil.
8. After removing the foil, cover with the shredded cheddar cheese and bake for another 15 minutes, or until the cheese is melted and starting to turn golden.
9. Before topping the dish with fresh parsley, let it rest for a few minutes. Enjoy the plethora of tastes as it is served warm!

Tips and Variations: To make it suitable for vegetarians, feel free to use a plant-based sausage substitute.
– A Substitute sliced carrots or fresh spinach for the asparagus if your family prefers another spring vegetable.
– A Before baking, you may give the potato mixture a creamier texture by adding a dollop of sour cream or a dash of heavy cream.
– A Still have some? They whip up a delicious brunch the next morning. Reheat in a microwave or oven.
– A Do not worry about achieving perfection; the finest meals are those that are prepared with love. If you’re looking for a meal to bring the family together, go no further than this casserole.

1. Spray or lightly grease a 9×13 inch baking dish and set oven temperature to 375°F (190°C).
The second step is to brown the sausage pieces in a big pan over medium heat. Lay them aside after taking them out of the pan.
3. Cook the chopped potatoes for about 10 minutes, or until they begin to soften, in the same skillet. If it seems too dry, add a little extra oil.
4. Toss in the minced garlic and diced onion with the potatoes and simmer for an additional three to five minutes, or until the onion becomes translucent.
5. Carefully combine the cooked potatoes, onions, and sausage with the asparagus in the baking dish that you had prepared.
6. Find a spot in the pan where you can stand comfortably and pour in the broth in a uniform layer. After that, top the mixture with the dried thyme, salt, and pepper.
7. Place the dish in a preheated oven and bake for about 20 minutes, covering it with aluminum foil.
8. After removing the foil, cover with the shredded cheddar cheese and bake for another 15 minutes, or until the cheese is melted and starting to turn golden.
9. Before topping the dish with fresh parsley, let it rest for a few minutes. Enjoy the plethora of tastes as it is served warm!

Tips and Variations: To make it suitable for vegetarians, feel free to use a plant-based sausage substitute.
– A Substitute sliced carrots or fresh spinach for the asparagus if your family prefers another spring vegetable.
– A Before baking, you may give the potato mixture a creamier texture by adding a dollop of sour cream or a dash of heavy cream.
– A Still have some? They whip up a delicious brunch the next morning. Reheat in a microwave or oven.
– A Do not worry about achieving perfection; the finest meals are those that are prepared with love. If you’re looking for a meal to bring the family together, go no further than this casserole.

1. Spray or lightly grease a 9×13 inch baking dish and set oven temperature to 375°F (190°C).
The second step is to brown the sausage pieces in a big pan over medium heat. Lay them aside after taking them out of the pan.
3. Cook the chopped potatoes for about 10 minutes, or until they begin to soften, in the same skillet. If it seems too dry, add a little extra oil.
4. Toss in the minced garlic and diced onion with the potatoes and simmer for an additional three to five minutes, or until the onion becomes translucent.
5. Carefully combine the cooked potatoes, onions, and sausage with the asparagus in the baking dish that you had prepared.
6. Find a spot in the pan where you can stand comfortably and pour in the broth in a uniform layer. After that, top the mixture with the dried thyme, salt, and pepper.
7. Place the dish in a preheated oven and bake for about 20 minutes, covering it with aluminum foil.
8. After removing the foil, cover with the shredded cheddar cheese and bake for another 15 minutes, or until the cheese is melted and starting to turn golden.
9. Before topping the dish with fresh parsley, let it rest for a few minutes. Enjoy the plethora of tastes as it is served warm!

Tips and Variations: To make it suitable for vegetarians, feel free to use a plant-based sausage substitute.
– A Substitute sliced carrots or fresh spinach for the asparagus if your family prefers another spring vegetable.
– A Before baking, you may give the potato mixture a creamier texture by adding a dollop of sour cream or a dash of heavy cream.
– A Still have some? They whip up a delicious brunch the next morning. Reheat in a microwave or oven.
– A Do not worry about achieving perfection; the finest meals are those that are prepared with love. If you’re looking for a meal to bring the family together, go no further than this casserole.