This cheesy and easy asparagus casserole recipe is delicious and super easy to whip up. It uses only eight ingredients and comes together in just 20 minutes! Truly the perfect, easy side dish for your weeknight dinner table, and really versatile.
I always look forward to the arrival of asparagus season in the springtime and love to make this casserole over and over once the weather begins to warm. You can typically buy asparagus year-round, but it’s most affordable and extra delicious in the spring.
If you’re trying to eat fewer carbohydrates, I’ve got a lot of simple veggie sides that all pair nicely with a large variety of mains. Be sure to check out my Zucchini Casserole, fresh Arugula Salad, Cauliflower Bites or mouthwatering, crispy Air Fryer Brussels Sprouts!
Ingredients
- Asparagus spears — Be sure to remove woody ends before adding fresh asparagus to the casserole so you don’t bite into anything tough!
- Olive Oil — You can also use avocado oil or melted butter (unsalted butter) if that’s what you have on hand.
- Seasonings — I keep it simple with some salt and freshly ground black pepper. You can experiment and use different spices if you please.
- Cheeses — Cream cheese, mozzarella, and parmesan! I recommend freshly grating your own mozzarella and parmesan if possible. You can also use cheddar cheese instead if you prefer.
- Half and half — Heavy cream can be used instead. It’s better to use half-half than whole milk for this recipe.
- Chopped parsley — Garnish your casserole with freshly chopped parsley leaves for extra flavor and color.
Instructions
Prepare asparagus:
- Begin by preheating your oven to 400°F or 204°C. Also, be sure to take your cream cheese out of the refrigerator so it can begin to soften.
- Use a knife to cut the woody ends from asparagus stalks, then rinse and pat dry.
Prepare sauce and assemble:
- Place stalks in a large baking dish, then drizzle with oil and sprinkle with salt/pepper. Toss until asparagus is well coated in seasonings.
- Add cream cheese and half and half to a bowl, then mix and stir until smooth. Add salt and pepper to taste.
- Smear the cream cheese mixture evenly atop asparagus stalks, then add shredded mozzarella.
Bake and broil casserole:
- Bake until the cheese bubbles and asparagus becomes tender (about 10 minutes).
- Take the casserole out of the oven and add your parmesan cheese, then return it to the oven and broil for about 2 minutes, until golden.
Add garnish and serve:
- Remove casserole from the oven, let it cool down and set up for a few minutes. Garnish with fresh chopped parsley and enjoy!
- To Store: Allow leftovers to cool and transfer them to an airtight container. Refrigerate for up to 3 days. I do not recommend to put this cheesy asparagus casserole recipe in the freezer.
- To Reheat: Microwave leftover asparagus casserole on high until warmed through. You can also reheat in the oven, simply bake at 300°F for around 10-15 minutes.
Asparagus season is one of the best times of year. I love this veggie so much!! Check out these other heavenly asparagus recipes, you won’t regret it!
- Asparagus Couscous Salad
- Rice With Mushrooms And Asparagus
- Asparagus Stuffed Chicken Breast
- Easy Asparagus Pasta Salad
- Garlic Shrimp Asparagus Skillet
Serve It With
Asparagus Casserole
Ingredients
- 1.5 lbs 680g asparagus woody ends removed
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 8 oz cream cheese softened
- 2 tablespoons half-half cream
- 1 cup mozzarella shredded
- 1/3 parmesan cheese shredded
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (204°C).
- Spread the asparagus in a single layer in your casserole dish. Toss stalks in olive oil, salt and black pepper.
- In a medium bowl, combine the softened cream cheese and half-half cream. Mix until smooth. Then, add a little bit of salt and pepper to taste.
- Spread cheese mixture over the asparagus in the casserole dish in an even layer. Then sprinkle shredded mozzarella on top.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly and the asparagus is tender.
- Remove the casserole from the oven, sprinkle with Parmesan cheese and return it to the oven. Broil for about 2 mins.
- Remove dish from the oven and let it cool for a few minutes before garnishing with fresh chopped parsley. Enjoy!
Notes
- It’s important to remove the end from each asparagus stalk because they’re really tough.
- Try other spices in this recipe if you want. Garlic powder, onion powder or paprika would all be yummy.
- Use purple or white asparagus along with green, if desired.
- Be careful not to burn your casserole while broiling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my! This is a winner! I added a few shakes of onion powder and some chunks of cooked chicken and it made a whole meal!
So so so happy to hear that!
My family really like this dish.
Happy you all liked it!