why make this recipe
This dish is quick, creamy, and full of flavor. It makes asparagus rich and soft without much work. You can make it for weeknight dinner or for guests.
introduction
Creamy Italian Asparagus is an easy baked side with a creamy sauce and melted cheese. It cooks fast and pairs well with many main dishes. If you like simple, creamy sides, you might also enjoy a light dessert like creamy banana chia pudding after the meal.
how to make Creamy Italian Asparagus
Preheat the oven and prepare the asparagus. Make a quick cream sauce with seasoning and cheese, pour it over the asparagus, top with mozzarella, and bake until tender and bubbly.
Ingredients :
1 lb asparagus (1 bunch asparagus, small/medium thickness), 1 cup heavy whipping cream, 1 Tbsp Italian seasoning, Salt to taste, Fresh cracked black pepper to taste, 1/2 cup freshly grated Asiago cheese, 1 cup shredded mozzarella cheese
Directions :
Preheat the oven to 400° and lightly grease a 1.5-2 quart baking pan. (8×8 baking pan should work too.) Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly. In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese. Pour heavy cream mixture all over the asparagus. Spread mozzarella cheese over the top. Bake for 18-20 minutes. (This is a good time for small to medium thickness of asparagus.)
how to serve Creamy Italian Asparagus
Serve hot from the oven. This goes well with grilled chicken, pork, fish, or pasta. Spoon any creamy sauce left in the pan over the asparagus when you plate it.
how to store Creamy Italian Asparagus
Cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350° for 8-10 minutes or until warm. Microwave reheating works too but may make the asparagus softer.
tips to make Creamy Italian Asparagus
- Use asparagus of similar thickness so they cook evenly.
- Trim woody ends so each bite is tender.
- If asparagus is very thick, add 3-5 more minutes of baking time.
- Let the dish rest 2 minutes after baking so the sauce sets a bit.
variation (if any)
- Add a few garlic cloves minced to the cream for more flavor.
- Swap Asiago for Parmesan if you prefer.
- Stir in a pinch of red pepper flakes for heat.
- For a lighter version, use half-and-half instead of heavy cream (the sauce will be thinner).
FAQs
Q: Can I use frozen asparagus?
A: Fresh is best. If you use frozen, thaw and pat dry well, then reduce cream a little because frozen asparagus can add water.
Q: Can I make this ahead?
A: You can assemble it and keep it covered in the fridge for a few hours, then bake when ready. Do not bake far in advance.
Q: Is this recipe gluten free?
A: Yes. All ingredients listed are gluten free, but check labels on cheeses and seasonings if needed.
Q: Can I add other vegetables?
A: Yes. Small mushrooms or thinly sliced bell peppers can work, but adjust baking time for different textures.
Creamy Italian Asparagus
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This quick and creamy baked asparagus dish features a rich sauce and melted cheese, perfect for weeknight dinners or entertaining guests.
Ingredients
- 1 lb asparagus (1 bunch, small/medium thickness)
- 1 cup heavy whipping cream
- 1 Tbsp Italian seasoning
- Salt to taste
- Fresh cracked black pepper to taste
- 1/2 cup freshly grated Asiago cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F and lightly grease a 1.5-2 quart baking pan.
- Wash and dry the asparagus stalks, trimming off any woody ends.
- Place asparagus into the baking dish, spreading them evenly.
- Whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese in a small mixing bowl.
- Pour the cream mixture over the asparagus.
- Spread mozzarella cheese over the top.
- Bake for 18-20 minutes until tender and bubbly.
- Serve hot from the oven, spooning any creamy sauce left in the pan over the asparagus.
Notes
Use asparagus of similar thickness for even cooking. Trim woody ends for a tender bite. Let the dish rest for 2 minutes after baking to let the sauce set.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
