Creamed Asparagus with Parmesan Cheese
Creamed Asparagus with Parmesan Cheese is a rich, savory side dish made with tender asparagus baked in a creamy sauce and topped with melted Parmesan. It’s simple, comforting, and pairs perfectly with any grilled or roasted meal.
Servings: 4 servings
Calories: 278kcal
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.
Nutrition
Calories: 278kcal | Carbohydrates: 7g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 800mg | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1985IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 3mg
