Easy asparagus casserole – A show-stopping side dish with crisp-tender asparagus in a creamy sauce, topped with a generous layer of melted Gruyère cheese. Ready in just 30 minutes, it’s the ideal make-ahead accompaniment to any meal, offering both convenience and gourmet appeal.
If you love asparagus, you should check out these recipes: Meatballs Primavera, Cajun Garlic Butter Cod, Yellow Coconut Chicken Curry or Ravioli in Lemon Parmesan Butter.
Why this asparagus recipe is a must-try
First off, its simplicity is unbeatable – no need to pre-cook the asparagus or fuss over making a separate sauce. It’s the epitome of convenience, just dump the ingredients and bake. You’ll only need one baking sheet and one bowl, making the cleanup process a breeze!
The sauce itself is a creamy dream, made with cream cheese, Parmesan cheese and a generous pour of heavy cream, creating a mixture that’s as delectable as it sounds. Plus, this dish requires just a few basic ingredients and is ready in no time, allowing you to focus on preparing your main course. It’s hands-off and downright delicious – what more could you possibly ask for?
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
How to choose asparagus
When buying asparagus, remember that size isn’t a quality indicator, but freshness certainly is.
Look for these freshness indicators:
- Tips should be tightly closed, without any opening or fraying. Avoid any asparagus with overly dry or shriveled bottoms.
- Color: Look for vibrant green stalks with no signs of fading or discoloration.
- Firmness: Stalks should be firm to the touch, not limp or rubbery. This indicates that the asparagus is fresh and hasn’t lost its moisture.
- Smell: Fresh asparagus should have a clean, green, earthy smell. Any sour or unpleasant odors indicate it’s past its prime.
How to trim asparagus
The easiest way is to snap off the ends. To do this, you hold the base of the asparagus with one hand and bend until it snaps. This method helps ensure that you’re left with the most tender parts of the asparagus to cook and enjoy. You can watch me do this in the cooking video.
Asparagus casserole ingredients
- Asparagus: Select fresh, thick asparagus stalks with woody ends. The thickness indicates they come from an older crown, making them more suitable for high-heat cooking methods such as roasting due to their longer cooking time.
- Cheese for Sauce: Use a combination of cream cheese and Parmesan cheese.
- Cheese for Topping: Grated Gruyère cheese for a cheesy top layer. Alternatives include fontina, Gouda, Asiago or provolone cheese.
- Heavy Cream: This is the base for the sauce. For a lighter version, half-and-half is a suitable substitute.
- Garlic: Use grated or pressed garlic to enhance the sauce’s flavor.
- Seasoning: A mix of salt, black pepper, Italian seasoning and dried onion. Instead of Italian seasoning, dried oregano or thyme can be used as substitutes.
- Lemon Juice: Added to balance out the creaminess of the sauce. Lemon zest can be used as an addition for a more aromatic citrus note.
- Chili Flakes: These are optional but recommended for adding a nice kick to the dish.
- Bacon: Cooked and crumbled or chopped, to serve on top of the asparagus dish for added flavor and texture.
Helpful tips
- Vegetarian Option: If you aim to keep this dish vegetarian, consider using chopped almonds or pistachios as a crunchy topping instead of bacon.
- Alternative to Asparagus: Not everyone is a fan of asparagus. If you’re looking for a substitute, broccoli rabe (also known as rapini) works wonderfully with this recipe. Its slightly bitter taste balances nicely with the creamy, cheesy sauce.
- Serving Suggestions: This versatile side dish pairs beautifully with meat or fish main courses, making it perfect for any night of the week. It’s also a standout addition to potlucks or dinner parties, where it’s sure to earn rave reviews. Considering its festive and indulgent nature, it would also make a great addition to your Easter brunch menu.
How to store asparagus casserole
- Refrigerator: Transfer any leftovers to an airtight container and store it in the refrigerator. Consume within 3 days for optimal freshness.
- Make-Ahead: Prepare the dish from step 1 to 5. Cover and store in the refrigerator until ready to bake. Allow it to come to room temperature before placing it in the oven.
- Reheating: When ready to serve, gently reheat the casserole in the oven at 320°F/160°C until heated through. This ensures that the flavors meld together again without overcooking the ingredients.
- Freezing: I recommend not to freeze this asparagus casserole as both the asparagus and the sauce may undergo texture changes, resulting in a mushy consistency upon thawing. Instead, consider using any leftovers for salads or as part of a lunch menu paired with crusty bread.
Easy Asparagus Casserole
Ingredients
- 2 pounds asparagus 2 bunches
- 8 ounces cream cheese
- ½ cup heavy cream
- ¼ tsp salt
- ¼ tsp black pepper more for serving
- ½ tsp Italian seasoning
- ½ tsp dried onion
- 1 garlic clove pressed or grated
- ⅓ cup grated Parmesan cheese
- 1 tbsp lemon juice
- ¾ cup grated Gruyère cheese
- ¼ tsp chili flakes for serving, optional
- ⅓ cup crumbled cooked bacon for serving, optional
Instructions
- Preheat the oven to 350℉/180℃.
- Snap off the ends of the asparagus to remove the woody parts.
- To a bowl, add cream cheese, heavy cream, salt, pepper, Italian seasoning, dried onion, grated garlic, Parmesan and lemon juice. Stir to combine.
- Line a baking sheet with parchment paper to prevent sticking. Place the asparagus on the baking sheet, ensuring that the tips are all facing the same direction. Pack them down to create a fairly flat and even surface. Spoon the cream cheese mixture over the arranged asparagus. Spread the mixture evenly, ensuring that the tips of the asparagus remain exposed.
- Sprinkle with grated Gruyère cheese. Garnish with black pepper and chili flakes.
- Transfer to the oven and bake for 20-25 minutes.
- Finish off with crumbled bacon. Enjoy!
Y’all. This is the best damn asparagus. You gotta make it. I mean, that’s not hard to believe considering the massive amount of cheese placed on top of it. And so this isn’t something you’re gonna make for an average weeknight. But for a special dinner (like Easter!), it’s so perfect. Everyone raved about it, even the guy who said he didn’t like asparagus. This will make anyone eat the green vegetable; I bet it’s particularly great for kids.
It makes me so happy to hear you all enjoyed this recipe! Thanks for making it Rebecca!