Cheesy Baked Asparagus Recipe

I made Cheesy Garlic Asparagus by coating tender spears in a creamy garlic cheese sauce and crowning them with a crunchy breadcrumb topping, and the result surprised even me.

I love when a side surprises you. My Cheesy Baked Asparagus is that kind of thing.

I roast asparagus until it’s tender, then finish with a shower of Parmesan cheese so each bite sings. It’s bright, a little indulgent, and honestly I catch myself making it just because I want it.

It’s the sort of thing you’d expect to see in Types Of Side Dishes roundups, and it’s also one of those Great Sides For Steak that makes people ask for more, even when you barely tried. And yeah, sometimes folks assume it’s fancy but it really isn’t.

Ingredients

• Fresh asparagus brings fiber, vitamins A and K, crisp texture and mild grassy flavor
• Extra virgin olive oil adds healthy fats and rich mouthfeel, helps browning
• Butter lends silky richness some saturated fat and a toasty golden finish
• Cream cheese makes it creamy and tangy it adds calories and smoothness
• Parmesan gives salty umami punch, protein and a nutty aged complexity
• Melting cheese creates gooey stretch or sharp bite, adds calcium and fat
• Panko gives crunchy topping little oil absorption extra texture not much flavor
• Garlic adds savory bite and aroma, small health perks like immune boost

Ingredient Quantities

• 1 pound (500 g) asparagus, woody ends trimmed
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 ounces (60 g) cream cheese, softened
• 1/2 cup (50 g) grated Parmesan cheese
• 1/2 cup (56 g) shredded mozzarella or sharp cheddar
• 1/3 cup (30 g) panko breadcrumbs
• 1 tablespoon melted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice (optional)
• 1 tablespoon chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 400°F (200°C). Trim woody ends from 1 pound asparagus and pat the stalks dry, then toss with 3 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and arrange in a single layer on a lined baking sheet.

2. Roast the asparagus for 8 to 10 minutes until bright green and just tender, thicker stalks may need 10 to 12 minutes, you want them tender crisp not mushy.

3. While the asparagus roasts make the cheese sauce: melt 2 tablespoons unsalted butter in a skillet over medium heat, add 2 cloves minced garlic and cook about 30 to 45 seconds until fragrant but not browned.

4. Add 2 ounces softened cream cheese to the skillet and stir until smooth, then stir in 1/2 cup grated Parmesan and about half of the 1/2 cup shredded mozzarella or sharp cheddar, season with a little extra salt and pepper and stir in 1 teaspoon lemon juice if using, if the sauce seems too thick add a splash of warm water or milk to loosen.

5. In a small bowl combine 1/3 cup panko breadcrumbs with 1 tablespoon melted butter and set aside, reserve the rest of the shredded cheese for topping if you like.

6. Remove the asparagus from the oven, spoon the cheese sauce evenly over the spears, then sprinkle the remaining shredded cheese and the buttered panko on top.

7. Return to the oven and bake another 5 to 7 minutes until the cheese is bubbly and crumbs are golden, for an extra crunchy top switch the oven to broil and broil 1 to 2 minutes but watch it closely because it burns fast.

8. Scatter 1 tablespoon chopped fresh parsley over the top and serve right away, a little extra squeeze of lemon brightens everything if you like.

9. Tips and tricks: let the cream cheese come to room temp so it melts smooth, pat asparagus dry so it browns not steams, dont overcrowd the pan, use thinner stalks for faster even cooking and keep an eye on the broiler it will go from perfect to burnt real quick.

Equipment Needed

1. Oven (preheat to 400°F)
2. Rimmed baking sheet
3. Parchment paper or aluminum foil for lining
4. Medium skillet for the cheese sauce
5. Mixing bowl (for tossing asparagus and for panko mix)
6. Chef’s knife
7. Cutting board
8. Grater (box grater or microplane for Parmesan)
9. Measuring cups and spoons plus a rubber spatula or wooden spoon

FAQ

Cheesy Baked Asparagus Recipe Substitutions and Variations

• Cream cheese (2 oz): swap with equal amounts mascarpone or ricotta for the same creamy texture, or use about 1–1.5 tbsp strained Greek yogurt for tang and fewer calories, ricotta may be a bit grainy so warm and stir it first.
• Grated Parmesan (1/2 cup): use equal Pecorino Romano or Grana Padano (Pecorino is saltier), or for a vegan option try 1/4–1/3 cup nutritional yeast plus a pinch of salt, flavor will be different but cheesy.
• Panko breadcrumbs (1/3 cup): replace with regular breadcrumbs or 1/3 cup crushed crackers or crispy cornflakes for crunch, or 1/4–1/3 cup almond flour for a low carb option though it won’t brown same way.
• Shredded mozzarella or sharp cheddar (1/2 cup): swap with Gruyere, fontina or Colby Jack for great melting, or use crumbled feta for tang if you don’t need it to melt smooth.

Pro Tips

1. Let the cream cheese sit at room temp so it melts silky smooth, and stir it over low heat so it wont seize up into grainy clumps. If it thickens too fast add a splash of warm milk or water to loosen.

2. Pat the spears completely dry and roast them in a single layer on a hot sheet; a preheated sheet helps them brown instead of steaming. Dont crowd the pan or you lose crispness.

3. Toast the panko in the butter with a pinch of salt and a little grated Parmesan before topping. That small step gives way more crunch and flavor than sprinkling it on cold.

4. Finish with acid and heat control: a quick squeeze of lemon or a little lemon zest right before serving brightens everything, and if you broil to crisp the top stay right there watching it since it can go from perfect to burned in seconds.