The most delicious asparagus recipe ever. It’s creamy, it’s cheesy, it’s easy and it’s full of herbs. So delicious, you will fall madly in love with this creamy baked asparagus.
Baked Asparagus
Oh…my…asparagus!
Any other crazy asparagus fans out there? If you are one, you will LOVE this little treat. I’m hooked, I’m a goner, I’m all about this creamy, cheesy, filled-with-herbs goodness.
I love asparagus and I normally make it my favorite way, roasted with some salt, pepper, garlic, and a squeeze of lemon juice. It’s worked for me as a simple side (and sometimes the whole dinner) for a long time. Yes, once in a while I’ve tried new ways of making it, like wrapping it in prosciutto or bacon, but still went back to the good old roasted with some garlic and lemon way.
There is something about those crispy tips that is so addicting.
Well, plain seasoned roasted asparagus, step aside and make way for this cheesy awesomeness. This creamy asparagus is made with Italian herb seasoning and two kinds of cheese. It’s pure heaven and your dinner is not complete without it!
Ingredient Notes:
Don’t be afraid to add a little extra mozzarella cheese on top if that’s what your heart desires!
- Asparagus – Try to use asparagus that’s not very thick. This recipe works best with asparagus that has small/medium thickness.
- Heavy Whipping Cream – For the thickest, creamiest consistency, do NOT substitute the heavy cream with any other dairy product.
- Seasonings – Italian seasoning, a pinch of salt, and some freshly cracked black pepper create the best flavor palate for the creamy sauce. You’ll love the way the herbs are showcased!
- Asiago Cheese – This will need to be freshly grated for the best flavor and consistency. Check with your local deli and see if they sell it already freshly grated if you don’t feel like doing it yourself, as most delis offer this for you.
- Mozzarella Cheese – Shredded mozzarella cheese is the metaphorical cherry on top of this sundae! It’s so gooey, warm, and is the best topping for this creamy veggie side dish. Add a little extra if you really love it!
Cooking Instructions:
This quick and easy recipe is pretty foolproof! Even the most novice of home cooks will be able to bake this creamy asparagus dish with ease.
Prepare.
First things first! Preheat the oven to 400°F and prepare a baking pan with nonstick spray.
Rinse the asparagus with cool water and pat them dry. Trim off the white ends if there are any. Then, place the prepared asparagus in your baking dish and spread the stalks into an even layer.
Make the cream mixture.
Mix together the heavy cream, Italian seasoning, salt, pepper, and asiago cheese.
Assemble and bake.
Pour the creamy mixture all over the asparagus in the baking dish. Spread the mozzarella on top in an even layer.
Bake for 18-20 minutes depending on how thick the asparagus is.
Storing and Reheating:
You can store your leftover creamy asparagus in an airtight food storage container or right in the baking dish you cooked it in. Just make sure to cover the baking dish tightly with plastic wrap. Properly stored, leftovers should be food in the fridge for about 2 days.
To reheat your leftovers, you can use your microwave. Reheat the asparagus in increments of about 30 seconds until heated through. You want to be careful not to scold the cream by overheating it.
Frequently Asked Questions:
You can definitely double the recipe and increase the amount for asparagus and for the creamy sauce. I would recommend using a larger baking dish with tall sides so the asparagus is more spread out and not clustered. This will help cook it more evenly.
Yes, you can definitely try other vegetables! Some you can easily substitute but others I would recommend blanching first. Brussels sprouts you can cook from raw or sear it first (check out our Creamy Brussels recipe).
When using green beans, broccoli, and cauliflower, I would recommend blanching them first. (Check out the Green Bean Casserole Recipe for blanching instructions. You can check our Broccoli Casserole and Cauliflower Casserole for those instructions as well).
Creamy Italian Asparagus
Ingredients
- 1 lb asparagus 1 bunch asparagus, small/medium thickness
- 1 cup heavy whipping cream
- 1 Tbsp Italian seasoning
- Salt to taste
- Fresh cracked black pepper to taste
- 1/2 cup freshly grated Asiago cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400° and lightly grease a 1.5-2 quart baking pan. (8×8 baking pan should work too.)
- Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly.
- In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese.
- Pour heavy cream mixture all over the asparagus.
- Spread mozzarella cheese over the top.
- Bake for 18-20 minutes. (This is a good time for small to medium thickness of asparagus.)
Nutrition
Stacey @ Bake.Eat.Repeat. says
This asparagus looks amazing! And I love how easy it is too! Thanks for including the link to my brussels sprouts! 🙂
Lyuba says
Thank you, Stacy! Glad you enjoyed it!
Ashley says
I had to leave a comment as I am preparing this for the 4th year in a row for Thanksgiving. It has become my signature dish to bring and I think my family has permanently replaced the green bean casserole with this! (Though I’m curious to sub in green beans with this recipe) So good and so easy. I’ve experimented with different cheeses, but always come back to the original recipe.
LyubaB says
Hi, Ashley! Wow! I love that everyone enjoys it so much!!! Thanks for the comment!! 🙂
Handful says
I can hardly wait till asparagus season to make this dish. I will try to lighten it up a bit though. Suggestions?
lyuba says
Hi there!
This is definitely an indulgent dish. The only ways I can think of lightening it is using a light mozzarella cheese. If you use milk instead of heavy whipping cream, it will just be watery. I don’t use any butter or flour here, so that is already taking out a couple of fatty ingredients.
I do hope you enjoy it!
Handful says
LOL Yes, it is! I’m still going to make it anyway. Life’s too short.
lyuba says
I absolutely agree 🙂
You can make it with lean protein like salmon or grilled chicken and that will save you some calories!
I hope you like it as much as we did.
Rich Hill says
This recipe looks amazing. I love asparagus and asiago cheese. I broke up some sliced baby bellas and mixed in with the cream and then added bacon bits on top of the mozzarella, I’ll see how it turns out tonight. Thanks and Happy Fourth!!!
Rosa says
Easy to make, and tasted GREAT! Thanks for sharing (I added chicken breast strips for protein).
lyuba says
I’m SO glad you liked it!
Barbara Karr says
When I die and go to heaven (I hope) this is the kind of food I will eat every day.I just put this in the oven. It was hard to keep the asparagus dry because of my drooling. Thanks for the marvelous recipe! Am serving at next brunch. B Karr
Barbara Karr says
If you look at the last comment I made you will see that I put this dish in the oven at 10:56 pm. I didn’t stop for dinner AGAIN. Well, Creamy Italian Asparagus turned out to be my dinner. And it tasted as wonderful as it looked and sounded. I have a keeper in this recipe. Thank you ever so much.B Karr
Jenn says
This was delicious and easy, easy! You know, you could do this with brussel sprouts too, or maybe even broccoli! Yum!
lyuba says
I am SO happy to heat that! I am definitely trying brussels sprouts for the next dinner 🙂
Shari says
Please help! I used Half-and-half and butter instead of heavy cream because I did not have any and it came out watery what should I do?
Shari says
I also substituted asiago cheese with Parmesan cheese but forgot to dry asparagus after washing and now it’s curtled like cottage cheese and watery it still tastes great but not creamy in texture
lyuba says
Hi Shari,
Half and half has a different consistency than heavy cream and a lower fat content. Instead of butter, I would actually use either flour or corn starch to thicken it rather than butter. Butter won’t thicken it in this cooking process. Butter will actually bread down the cream. Parmesan is also a drier cheese than Asiago and does not melt well. If you want to substitute Asiago, try a better melting cheese like Fontina or Mozzarella.
If you still don’t have heavy cream, you can thicken it with flour or heavy cream but do it in a sauce pot first and then pour it into the baking dish with asparagus. (Corn starch: mix about 1/2 tbsp with cold half and half and bring it to simmer over medium heat. Please remember slow stir it. Flour: you can use roux to thicken hot half and half. Warm up half and half over medium heat and stir in roux, which an equal mixture of 1 tbsp softened butter and 1 tbsp flour.)
I hope this helps!
Thank you, Shari!
Holly says
Hey! Can’t wait to try this recipe. Sorry if I over looked it but what is the serving size? Thanks!!!
lyuba says
Oops, I will add that. There are about 4 servings here. (So a 1/4 of the bunch would be 1/4 lb since a bunch is usually a pound.)
Jody says
I am making this recipe for six people. Would I leave the topping the same and just add more asparagus?
Jamie Taylor says
Parmesean works well but the asiago is better! I didn’t have any on hand so I used the Parm. It still was fabulous! My family loves both ways. A great side dish ❤️
LyubaB says
I am so glad you enjoyed it! Thanks for stopping by! 🙂
Ray says
Super delish and versatile. I make this with asparagus or brussel sprouts and will likely explore using other firm veggies. It’s a perfect keto side that my husband loves (even though he thinks he hates all things keto lol)
Seems too simple to be so yummy but it is a definite winner. I’ve been making for a few years now and thought it was high time that I left a review.
LyubaB says
Hi Ray,
I am so glad you like it! Thanks for stopping by to let me know you like it!:)
Karen Payne says
Delicious. Will definitely make again. I might try this with Brussels spouts next time. I always look for different recipes for asparagus. Thank you
LyubaB says
Oh, that is a good idea! I bet it would be fantastic with brussels sprouts!