Creamy Asparagus Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds asparagus (2 bunches)
02 -
8 ounces cream cheese
03 -
½ cup heavy cream
04 -
¼ tsp salt
05 -
¼ tsp black pepper, more for serving
06 -
½ tsp Italian seasoning
07 -
½ tsp dried onion
08 -
1 garlic clove, pressed or grated
09 -
⅓ cup grated Parmesan cheese
10 -
1 tbsp lemon juice
11 -
¾ cup grated Gruyère cheese
→ Optional Toppings
12 -
¼ tsp chili flakes
13 -
⅓ cup crumbled cooked bacon
# Instructions:
01 -
Preheat the oven to 350°F (180°C)
02 -
Snap off the ends of the asparagus to remove the woody parts
03 -
In a bowl, combine cream cheese, heavy cream, salt, pepper, Italian seasoning, dried onion, grated garlic, Parmesan and lemon juice. Stir until well mixed
04 -
Line a baking sheet with parchment paper. Place asparagus on sheet with tips facing same direction. Pack them down to create a flat, even surface
05 -
Spoon cream cheese mixture over arranged asparagus, leaving tips exposed. Sprinkle with Gruyère cheese, black pepper, and chili flakes if using
06 -
Transfer to oven and bake for 20-25 minutes until cheese is melted and asparagus is tender-crisp
07 -
Top with crumbled bacon if desired and serve immediately
# Notes:
01 -
Can be made up to a day ahead and reheated
02 -
Look for asparagus spears of similar thickness for even cooking
03 -
Soften cream cheese at room temperature for easier mixing