Creamed Asparagus with Parmesan Cheese
It's that time of year in Iowa when asparagus starts popping up in gardens and growing wild in the ditches-making it the perfect moment to whip up this Creamed Asparagus with Parmesan Cheese! It's rich, delicious, and easily one of our favorite ways to enjoy fresh asparagus, right alongside our Asparagus Egg Bake.
Quick Look: Creamed Asparagus
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🥒 Serving: 4-6 servings
- ⚡ Calories: 278 calories per serving
- 🥗 Flavor Profile: rich, velvety, and cozy, but still fresh.
- 👌 Difficulty: beginner-friendly and quick enough for a weeknight side.
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My son and I love hunting for wild asparagus around our little farm town, and my dad even shared a few of his "secret spots" with us. Every couple of days we head out to check those patches so we can bring home enough fresh asparagus for recipes like this one.
It's turned into a fun competition with my dad to see who can get there first and pick the most. He usually wins-he's up earlier and knows every hidden ditch-but we always gather enough to make this creamy, comforting side dish. If you're looking for an easy asparagus recipe to enjoy during peak season, this one is always a favorite!
How to make Creamed Asparagus with Parmesan
Ingredients
- Asparagus: Asparagus is the star of the dish-tender, slightly sweet, and earthy, it holds up well to the rich cream sauce without losing its texture.
- Heavy whipping cream: Heavy cream creates a lush, velvety sauce that coats every piece of asparagus and gives the dish that classic "creamed" comfort.
- Garlic salt: Garlic salt seasons the dish in one easy step, adding savory flavor and a mild garlicky note that complements the asparagus without overpowering it.
- Parmesan cheese: Parmesan melts into the cream, adding salty, nutty depth and helping to thicken the sauce so it clings beautifully to the asparagus.
Instructions
- Step 1: Prepare the asparagus: wash and dry the stalks. Ours were fresh-picked, so they were shorter and didn't need much trimming. Place the asparagus evenly in the bottom of the dish.
- Step 2: Make the cream mixture and assemble: in a small mixing bowl, whisk together the heavy whipping cream, garlic salt, and Parmesan cheese. Pour the cream mixture evenly over the asparagus and top with parmesan cheese.
- Step 3: Bake for about 20 minutes, or until the top is bubbly and the cheese is lightly browned.
This creamy asparagus bake makes a delicious side dish for almost anything you're grilling-chicken breasts, burgers, steaks, you name it! I've even enjoyed it on its own when I want something simple and satisfying. It's easy, flavorful, and completely keto-friendly!
TIPS ON FRESH ASPARAGUS
Asparagus thrives in full sun, which is why you'll often find it growing along ditches! One of the best ways to locate patches is to look for them in the fall-when asparagus goes to seed, it becomes tall, feathery, and bushy. Make a mental note of those spots, and you'll know exactly where to return in the spring.
When harvesting, cut the spears at ground level with a knife. The plants usually produce a pattern of thin spears first, then thicker spears, and finish the season with thin spears again.
FAQ's
You don't have to, but briefly sautéing or simmering the asparagus until crisp-tender before adding the cream helps it cook evenly and keeps it bright green instead of mushy.
You can use whole milk or half-and-half, but the sauce will be thinner and less rich-if you swap, you may want to simmer a little longer or add a bit more Parmesan to help thicken.
Cook the asparagus just until it's bright green and crisp-tender, then finish it in the cream sauce; avoid boiling it for too long, and pull the pan off the heat as soon as the sauce thickens.
It's best fresh, but you can make it a few hours ahead and reheat gently over low heat, stirring in a splash of cream or milk if the sauce has thickened too much.
Yes, but for the best texture, thaw and pat it dry first, then cook it just until heated through so it doesn't become watery or overcooked in the cream sauce.
Storage Tips
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave. You can also freeze for up to 2 months-thaw overnight in the fridge and stir in a splash of milk if the sauce thickens.
MORE Delicious Asparagus Recipes
Pairs well with
If you tried this Creamed Asparagus with Parmesan Cheese recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how you it went in the comments! Thanks for visiting and come back again!
Creamed Asparagus with Parmesan Cheese
Equipment
- 1 8x8 Baking Dish
Ingredients
- 4 cups asparagus cut
- 1 cup heavy whipping cream
- 1 teaspoon garlic salt
- ½ cup parmesan cheese
Instructions
- Preheat the oven to 350°F and lightly grease an 8x8 baking dish.
- Prepare the asparagus: wash and dry the stalks. Ours were fresh-picked, so they were shorter and didn't need much trimming. Place the asparagus evenly in the bottom of the dish.
- Make the cream mixture: in a small mixing bowl, whisk together the heavy whipping cream, garlic salt, and Parmesan cheese.
- Assemble: pour the cream mixture evenly over the asparagus.
- Bake for about 20 minutes, or until the top is bubbly and the cheese is lightly browned.
Notes
- Trim the woody ends: Hold each spear and bend gently; it will naturally snap where the tender part begins. Discard the tough ends or save for stock.
- Don't overcook the asparagus: Cook just until bright green and crisp-tender-overcooking will make it mushy once the cream sauce is added.
- Adjust the sauce thickness: If the cream sauce gets too thick, whisk in a splash of milk or broth; if it's too thin, let it simmer for another 1-2 minutes to reduce.
- Add brightness at the end: A squeeze of lemon juice or a little grated Parmesan right before serving helps balance the richness of the cream.
This was delicious! I’m getting all my recipes here from now on 🙂
Staple for my family. It is much simpler than similar recipes, but totally delicious. If I have time, I will add a little bit of sliced fresh ginger to the top. Otherwise, it’s good as is.
Really like it. Easy to make and tastes great.
This is such a delicious and easy recipe. We do the Keto diet and I had the ingredients on hand. My family loved it!