Cheesy Baked Asparagus Recipe

I can’t resist sharing my Cheesy Garlic Asparagus, where tender spears are wrapped in a silky garlic cheese sauce and topped with a crisp breadcrumb layer that makes you want to know exactly how it’s done.

I made Cheesy Baked Asparagus so many times I swore I’d stop, but I keep coming back. Tender asparagus roasted until it’s just shy of soft then buried in a garlicky, creamy cheese sauce that somehow feels fancy without the fuss.

I love the little crunchy top and the way grated Parmesan melts into pockets of sharp goodness. This one lives in my Cheesy Asparagus Recipes file for when I want a side that steals the show, especially with a simple main.

I bet you’ll want to try it the minute you smell it.

Ingredients

• Asparagus: Crunchy green stalks packed with fiber, vitamins A and K, and a fresh vegetal bite.
• Olive oil: Rich source of healthy fats, adds silkiness and savory depth when roasted or drizzled.
• Parmesan: Salty umami punch, low moisture, gives nutty sharpness and helps brown the topping.
• Cream cheese: Soft, creamy tang that makes sauce lush and clings to spears like glue.
• Garlic: Pungent and fragrant, boosts savory flavor but can burn fast so watch closely.
• Panko breadcrumbs: Light crispy crumbs that toast to golden crunch, kinda perfect with creamy cheese.
• Butter: Adds richness, helps sauce brown, and carries flavors; melts silky into cheesy sauce.

Ingredient Quantities

• Asparagus: 1 pound (500 g) with woody ends trimmed
• Olive oil: 3 tablespoons of high-quality
• Salt: about 1/2 teaspoon or to taste
• Black pepper: 1/4 teaspoon freshly ground
• Butter: 2 tablespoons
• Garlic: 2 cloves, minced
• All-purpose flour: 1 tablespoon
• Whole milk: 3/4 cup (180 ml)
• Cream cheese: 2 ounces (60 g), softened
• Grated Parmesan: 1/2 cup (50 g), divided
• Shredded mozzarella or Gruyere: 1 cup (100 g)
• Panko breadcrumbs: 1/2 cup (50 g)
• Lemon juice: 1 teaspoon
• Fresh parsley: 1 tablespoon chopped, optional

How to Make this

1. Preheat oven to 400°F (200°C). Trim the woody ends off 1 pound (500 g) asparagus by bending each stalk near the base and letting it snap where it wants to. Pat dry.

2. Toss the asparagus with 3 tablespoons olive oil, about 1/2 teaspoon salt (or to taste) and 1/4 teaspoon freshly ground black pepper. Arrange the spears in a single layer in a shallow baking dish or rimmed sheet.

3. Make the cheese sauce: melt 2 tablespoons butter in a small saucepan over medium-low heat. Add 2 minced garlic cloves and cook about 30 seconds until fragrant but not browned.

4. Sprinkle in 1 tablespoon all-purpose flour and stir constantly about 1 minute to form a roux. Slowly whisk in 3/4 cup (180 ml) whole milk, whisking constantly until smooth and slightly thickened, about 2 to 3 minutes.

5. Remove from heat and stir in 2 ounces (60 g) softened cream cheese until melted, 1/4 cup of the grated Parmesan (reserve the rest), 1 cup (100 g) shredded mozzarella or Gruyere, and 1 teaspoon lemon juice. Taste and add a pinch more salt or pepper if needed. The sauce should be creamy and pourable.

6. Pour the cheese sauce evenly over the asparagus so each spear gets coated.

7. Make the crunchy topping: mix 1/2 cup (50 g) panko breadcrumbs with the remaining 1/4 cup grated Parmesan and about 1 tablespoon olive oil (or a drizzle more if needed) so crumbs are moistened. Sprinkle the crumbs evenly over the sauced asparagus.

8. Bake for 12 to 18 minutes until asparagus is tender and sauce is bubbly. If the crumbs need more color, broil on high for 1 to 2 minutes watching very closely so they don’t burn.

9. Let rest 3 to 5 minutes, then sprinkle 1 tablespoon chopped fresh parsley if you like. Serve warm.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Rimmed baking sheet or shallow baking dish (arrange spears in a single layer)
3. Small saucepan (for the cheese sauce)
4. Whisk (for the roux and to smooth the milk)
5. Measuring cups and spoons (3/4 cup milk, tablespoons, etc)
6. Chef’s knife and cutting board (trim asparagus and mince garlic)
7. Box grater or microplane (for Parmesan and shredding cheese)
8. Small bowl and spoon (to mix the panko topping)
9. Spatula or tongs (to transfer and serve the asparagus)
10. Oven mitts and a timer (watch the broil step closely)

FAQ

Cheesy Baked Asparagus Recipe Substitutions and Variations

• Olive oil: use avocado oil for the same high smoke point, or grapeseed/canola if you want a neutral flavor, or melted butter for a richer finish.
• Butter: swap with ghee for a nuttier browned-butter vibe, or olive oil to cut the dairy, or vegan butter if you need dairy free.
• Cream cheese: ricotta makes a lighter, slightly grainy sauce, mascarpone gives extra creaminess, or thick Greek yogurt (drain first) for tang and fewer calories.
• Panko breadcrumbs: crushed crackers (Ritz or similar) give the same crisp, crushed cornflakes or tortilla chips add big crunch, or finely chopped almonds/walnuts for a nutty topping.

Pro Tips

1) Pat the asparagus totally dry before saucing, or the cheese will slide right off and the panko will go soggy, you want the crumbs to stay crunchy.

2) If your spears are on the thicker side, dunk them in boiling water for 1 minute then ice bath them so they finish perfectly tender in the oven, otherwise thin ones will overcook while the cheese melts.

3) Warm the milk a little and whisk it in slowly to the roux so you dont get lumps, and keep the heat low when cooking the garlic so it doesnt turn bitter.

4) For extra crunch, toast the panko in a skillet with a bit of butter until golden then sprinkle on before the last minute under the broiler, watch it the whole time cause it burns fast.

5) Finish with a quick squeeze of lemon or a little lemon zest and a pinch of flaky salt right before serving, it lifts the whole dish and makes the cheese feel lighter.