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Creamy Asparagus Casserole for Spring Gatherings

Asparagus Casserole made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 pounds fresh asparagus trimmed
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the asparagus by trimming the ends and cutting them into 2-inch pieces.
  3. In a large skillet, heat olive oil over medium heat, then sauté the minced garlic until fragrant, about 1 minute.
  4. Add the asparagus to the skillet and cook for about 4–5 minutes, stirring occasionally until they are slightly tender but still crisp.
  5. In a bowl, combine heavy cream, salt, pepper, and half of the Parmesan cheese, mixing well.
  6. Transfer the cooked asparagus to a greased casserole dish and pour the cream mixture over the top, ensuring the asparagus is well coated.
  7. Sprinkle the remaining Parmesan cheese and breadcrumbs evenly over the top.
  8. Bake in the preheated oven for 25–30 minutes or until the top is golden brown and bubbly.
  9. Remove from oven and let it cool for a few minutes before serving.