Asparagus Casserole with Cheese
Cheesy Asparagus Casserole
This Cheesy Asparagus Casserole turns simple asparagus into a rich, savory side dish. The combination of Pepper Jack cheese and red pepper flakes adds a subtle heat that balances the creamy sauce made with heavy cream and bacon. Pouring the sauce over the middle of the stalks keeps the tips exposed so they roast nicely, while the rest of the asparagus becomes tender in the velvety cheese sauce.
Ingredients
- Asparagus – 2 bunches
- Heavy whipping cream – ½ cup
- Grated Parmesan cheese – ⅓ cup
- Cooked and crumbled bacon – ⅓ cup
- Pepper Jack cheese, shredded – ⅛ cup
- Soft cream cheese – ½ oz
- Butter – 1 tbsp
- Chicken broth – 1 tbsp
- Red pepper flakes – ½ tsp
- Garlic powder – ½ tsp
- Italian seasoning – ¼ tsp
- Paprika – ¼ tsp
- Salt – ⅛ tsp
- Black pepper – ⅛ tsp
Instructions
Step 1: Prep the Asparagus
Preheat oven to 400°F. Wash the asparagus and trim the woody ends. Grease a 9×13-inch baking tray and arrange the asparagus in a single layer.
Step 2: Make the Sauce Base
In a skillet over medium heat, melt the butter. Stir in cream cheese, heavy cream, chicken broth, garlic powder, paprika, Italian seasoning, salt, and pepper. Whisk constantly until smooth.
Step 3: Simmer and Thicken
Reduce heat to medium-low and simmer, whisking often to prevent scorching.
Step 4: Add the Cheeses
Once thickened, stir in Parmesan and Pepper Jack until the sauce is glossy and smooth.
Step 5: Assemble and Bake
Pour the sauce over the middle of the asparagus stalks, leaving the tips exposed. Sprinkle extra mozzarella and red pepper flakes if desired. Bake for 15 minutes. (Check at 12–13 minutes if you like slightly firmer asparagus.)
Step 6: Finish with Bacon
Remove from oven, sprinkle crumbled bacon on top, and bake 3 more minutes to warm the bacon. Serve immediately.
