Ingredients
Equipment
Method
- Set your oven to preheat at 425°F (220°C) and lightly oil or spray a baking dish.
- Place the asparagus in the prepared dish, then scatter sliced onion, minced garlic, Italian seasoning, a pinch of chili flakes if using, and salt and pepper evenly on top.
- In a large bowl, combine the softened cream cheese and broth until smooth, then spread this mixture over the asparagus and onions. Add more seasoning if desired.
- Sprinkle the grated parmesan and shredded cheese over everything, covering evenly.
- Bake in the oven for 10–15 minutes, or until the cheese is bubbly and the asparagus is just starting to soften. Move the dish to the broiler for an additional 2 minutes to crisp and brown the top.
- Take the casserole out of the oven, garnish with chopped parsley, and serve immediately while hot.
- If you prefer softer asparagus, blanch the spears in boiling water for 2 minutes before assembling the casserole, especially if your asparagus is thick.
Nutrition
Notes
You can use any shredded cheese you prefer, such as mozzarella, asiago, cheddar, or Gruyère for the topping—just be sure to grate it yourself for best texture. If making ahead, assemble the casserole up to several hours in advance but wait to add the cheese topping until baking; keep in mind a cold casserole may take a bit longer to heat through. Leftovers keep well in the fridge for up to 3 days and can be reheated gently in the oven or microwave. Avoid freezing, as the sauce may separate. Serve alongside grilled meats, roasted chicken, salmon, or with a simple grain or salad for a vegetarian meal.