The most asparagus recipe ever. It’s creamy, it’s cheesy, and it’s full of herbs. So delicious, you will fall madly in love with this creamy 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!
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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
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Preheat the oven to 400 and lightly grease a 1.5-2 quart baking pan. (8x8 baking pan should work too.)
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Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly.
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In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese.
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Pour heavy cream mixture all over the asparagus.
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Spread mozzarella cheese over the top.
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Bake for 18-20 minutes. (This is a good time for small to medium thickness of asparagus.)
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
Spinach Gratin from Skinnytaste
Maple Balsamic Roasted Brussels Sprouts from Bake. Eat. Repeat.
Roasted Lemon Parmesan Broccoli from Diethood
Best Green Bean Casserole from The Novice Chef
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More Delicious Recipes From Me:
Creamed Spinach and Mushrooms in White Wine Sauce
Bacon and Blue Cheese Brussels Sprouts Salad
Pomegranate Goat Cheese Spinach Salad with Homemade Dressing
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!
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.)