This asparagus casserole recipe features diced asparagus drenched in a cheesy garlic white sauce. Baked until golden brown and bubbly!
If you’re looking for a unique way to use that bunch of fresh asparagus hanging out in your fridge, you’re in the right place. This casserole makes for such a jaw-dropping side dish, despite only needing a bit of quick prep to make and a few simple ingredients. You’ll love how the crispy panko breadcrumbs complement the tender asparagus and cream sauce!
How to Properly Trim Asparagus
Before we start assembling the casserole, let’s cover off on the proper way to trim your asparagus spears.
- Clean the Asparagus: Hold the asparagus under cool water and give it a good rinse.
- Trim the Asparagus: Next, slice off the woody, lighter-colored ends of each stalk. Alternatively, you can bend the stalks until the woody ends snap right off.
- Dry the Asparagus: Use a kitchen towel to pat the asparagus dry of any excess moisture. Season and dice as you wish!
Preparing this Easy Asparagus Casserole Recipe
Whipping us this asparagus casserole starts with a simple, savory cream sauce and ends with a quick bake in the oven.
- Make the Sauce: In a heavy bottom saucepan, melt the butter with the heavy cream and bring it to a simmer. Whisk until well-combined. Next, add in 1 cup of the parmesan cheese (you’ll save the rest for the top!), garlic parsley salt, and minced garlic. Stir the sauce until it’s smooth and creamy.
- Prep the Asparagus: Next, trim the asparagus and slice into 2-inch pieces.
- Assemble the Casserole: Place the asparagus evenly throughout a baking dish and pour the sauce on top. Sprinkle on the rest of the parmesan cheese and top with the panko breadcrumbs.
- Bake the Casserole: Finally, pop the casserole into the oven and bake it at 450°F for about 15 minutes. Enjoy!
Need a solid casserole dish? This one from Staub is my absolute favorite to make this casserole in.
Pro Tips for the Best Asparagus Casserole
A couple pro tips will help you get the most out of this asparagus casserole.
- Cook the sauce on a medium simmer. To avoid burning the sauce, cook it over medium heat until it’s smooth and creamy.
- Pull the casserole out once it’s fork tender. If you’re unsure if your casserole is ready, test the asparagus with a fork. If you can easily pierce it, it’s good to go!
- Put the casserole under a quick broil for a crispier top. If you want an extra crispy top, pop the casserole under a quick broil (2-3 minutes).
- Experiment with different seasonings. Asparagus is one of the most versatile vegetables, so feel free to tweak the casserole with a bit of freshly cracked black pepper, caramelized onions, or even smoked paprika.
Ways to Serve Asparagus Casserole
This asparagus casserole is a great side dish to your favorite protein. A leg of lamb or cast-iron ribeye immediately come to mind. If you want to make it a one-pan meal, add in some Instant Pot chicken for protein.
Storing & Reheating Tips
Asparagus casserole is great for a make-ahead side dish or leftovers. Here’s all you need to know about storing and reheating it.
- Storing: To keep the casserole on hand for up to 5 days, keep it in an airtight container in the fridge.
- Reheating: The best way to reheat the casserole is back in the oven at 350°F covered with aluminum foil for about 10 minutes. At the very end, remove the foil and cook the casserole uncovered for a couple of minutes until the top crisps up again.
Can you substitute the panko breadcrumbs for anything else?
Feel free to swap the panko breadcrumbs for crushed cracker crumbs. Ritz Crackers work great.
Do you need to boil the asparagus before baking it?
No, there’s no need to boil the asparagus before popping it into the oven. If you do, it will turn out mushy and stringy.
How can you thicken the cream sauce?
If you’d prefer a thicker sauce, add in a little all-purpose flour or corn starch while it’s simmering. You could also add a bit of cream cheese.
More Asparagus Dishes to Try
- Bacon Wrapped Asparagus (Extra Easy) – Spears wrapped in salty asparagus
- Oven-Roasted Asparagus (SO Easy) – Simple asparagus with olive oil and garlic parsley salt
- Air Fryer Asparagus (So Easy) – Crispy asparagus with parmesan
- Asparagus with Bacon (So Easy) – Diced asparagus with bacon bits
- 2 lbs asparagus
- 2 cups heavy cream
- 4 tbsp unsalted butter
- 1/2 tbsp garlic parsley salt
- 1 1/2 cups parmesan cheese grated
- 4 garlic cloves minced
- 1/2 cup panko crumbs
- In a heavy bottom pan, combine the butter with half and half. Bring it to a simmer.
- Stir in 1 cup of grated parmesan cheese, garlic parsley salt, and minced garlic. Stir while simmering until smooth and creamy.
- Cut off rough edges from the asparagus stalks. Next, cut asparagus into 2-inch pieces.
- Spread the asparagus evenly across a baking pan. Pour sauce over the asparagus.
- Sprinkle remaining parmesan cheese and panko crumbs on top.
- Bake at 450°F for about 15 minutes or until the asparagus is tender.