Go Back
Chef Ava

Creamy Cheesy Baked Asparagus

This Creamy Cheesy Baked Asparagus is a rich, garlicky vegetable side dish topped with bubbling mozzarella and Parmesan and an optional crispy panko crust. Fresh asparagus is coated in a velvety cream cheese sauce and baked until tender-crisp and golden. Ready in just 25 minutes, it is an elegant and effortless side dish for weeknight dinners and holiday tables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs fresh asparagus
  • 1 cup shredded mozzarella or cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream or half-and-half
  • 2 oz cream cheese, softened
  • 1/2 cup panko breadcrumbs (optional)
  • 1 tbsp olive oil or butter
  • 1 tbsp melted butter (for breadcrumbs, optional)
  • 2 cloves garlic, minced
  • salt and black pepper, to taste
  • 1 pinch red pepper flakes (optional)
  • fresh parsley, for garnish

Equipment

  • 9x13-inch baking dish or rimmed baking sheet
  • small saucepan
  • whisk
  • cutting board
  • chef's knife For trimming asparagus if not snapping the woody ends.

Method
 

  1. Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish or rimmed baking sheet.
  2. Rinse the asparagus and pat completely dry. Snap or cut off the tough woody ends. Arrange the spears in a single even layer in the prepared dish. Drizzle with olive oil or dot with butter and season with salt and black pepper.
  3. In a small saucepan over medium heat, combine the heavy cream, minced garlic, and softened cream cheese. Whisk constantly until the cream cheese has fully melted and the mixture is completely smooth.
  4. Stir in the grated Parmesan and half of the shredded mozzarella or cheddar. Continue stirring until the cheese melts completely and the sauce is creamy and smooth. Season with salt, black pepper, and red pepper flakes if using.
  5. Pour the creamy cheese sauce evenly over the arranged asparagus, spreading gently to coat the spears well.
  6. Sprinkle the remaining shredded cheese evenly over the top.
  7. If using, combine the panko breadcrumbs with the melted butter until evenly coated. Sprinkle evenly over the cheese layer.
  8. Bake for 12–15 minutes until the asparagus is tender-crisp and the cheese is fully melted, bubbly, and lightly golden.
  9. For a deeper golden finish, broil for 1–2 minutes watching closely to prevent burning.
  10. Remove from oven and allow to rest for a few minutes. Garnish with fresh parsley and serve warm.

Notes

Choose medium-thick asparagus spears of consistent size and pat them completely dry before assembling. Make sure the cream cheese is softened and whisk it completely smooth into the warm cream before adding the other cheeses. If using panko, coat it with melted butter first. Watch closely during broiling because the topping can brown very quickly.