Asparagus Casserole with Cheese
Cheesy Asparagus Casserole
This Cheesy Asparagus Casserole transforms fresh asparagus into a creamy, savory side dish that feels extra special. A blend of Pepper Jack cheese and red pepper flakes adds a gentle kick, perfectly balancing the rich sauce made with heavy cream and bacon. Pouring the sauce over the center of the stalks allows the tips to stay exposed and roast lightly, while the rest of the asparagus cooks to tender perfection in the smooth, cheesy sauce.
Ingredients
- Asparagus — 2 bunches
- Heavy whipping cream — ½ cup
- Grated Parmesan cheese — ⅓ cup
- Cooked bacon, crumbled — ⅓ cup
- Pepper Jack cheese, shredded — ⅛ cup
- Soft cream cheese — ½ oz
- Butter — 1 tablespoon
- Chicken broth — 1 tablespoon
- Red pepper flakes — ½ teaspoon
- Garlic powder — ½ teaspoon
- Italian seasoning — ¼ teaspoon
- Paprika — ¼ teaspoon
- Salt — ⅛ teaspoon
- Black pepper — ⅛ teaspoon
Instructions
Step 1: Prepare the Asparagus
Preheat the oven to 400°F. Rinse the asparagus and trim off the tough ends. Grease a 9×13-inch baking dish and arrange the asparagus in a single layer.
Step 2: Create the Sauce Base
Melt the butter in a skillet over medium heat. Add the cream cheese, heavy cream, chicken broth, garlic powder, paprika, Italian seasoning, salt, and pepper. Whisk continuously until the mixture becomes smooth.
Step 3: Gently Thicken the Sauce
Lower the heat to medium-low and let the sauce simmer, whisking frequently to avoid burning.
Step 4: Melt in the Cheese
Once the sauce has thickened, stir in the Parmesan and Pepper Jack cheeses until fully melted and glossy.
Step 5: Assemble and Bake
Pour the sauce over the center portion of the asparagus stalks, leaving the tips uncovered. Sprinkle additional red pepper flakes if desired. Bake for about 15 minutes, checking at 12–13 minutes if you prefer firmer asparagus.
Step 6: Add the Bacon and Finish
Remove the dish from the oven, sprinkle the bacon over the top, and return to the oven for another 3 minutes to warm the bacon. Serve hot.
