Cheesy baked asparagus brings together tender roasted spears, creamy cheese, and golden crisp toppings in one irresistible side dish perfect for any occasion.
This rich and satisfying bake delivers comfort food appeal with minimal prep, making it an easy win for weeknights or holiday spreads alike.
Star Players in This Cheesy Baked Asparagus
- Asparagus – The crisp-tender foundation, offering earthy sweetness that balances the creamy richness of the dish.
- Heavy Cream – Adds silkiness and moisture, helping the cheese blend into a luscious sauce.
- Parmesan Cheese – Sharp and salty, it layers in flavor and boosts umami depth in every bite.
- Garlic – Fresh cloves add a warm, savory kick that enhances the dish’s overall depth.
- Mozzarella Cheese – Melty and mild, it brings gooey texture and stretch with every forkful.
- French Fried Onions – The final touch of crunch and sweet-savory contrast for visual and textural wow.
- Red Pepper Flakes (optional) – A subtle heat booster for those who like a little bite with their cheese.
Let’s Make It! How to Bake Cheesy Asparagus to Perfection
Begin by preheating your oven and prepping your baking dish. Line the trimmed asparagus across the dish, seasoning with salt, black pepper, and red pepper flakes if using.
Whisk together the heavy cream, minced garlic, onion powder, and half the Parmesan, then pour this luscious mixture over the asparagus.
Next, sprinkle with the remaining Parmesan and a generous layer of mozzarella (or your preferred melting cheese), then bake until bubbly and golden.
In the final five minutes, top with crispy French fried onions and bake again to add that irresistible crunch. Let it rest before serving so the creamy sauce can settle.
Kitchen Tips & Cheesy Variations
For even cooking, choose asparagus spears of similar thickness—thicker ones hold up better in the oven. If you’re watching salt levels, reduce or skip the added salt, as Parmesan already brings bold salinity.
Feel free to swap cheeses based on your mood or pantry: Gruyère offers a nuttier depth, Monterey Jack adds a mild creaminess, and even sharp cheddar brings a Southern twist.
Want to make it a main? Add shredded rotisserie chicken or diced ham before baking. For a spring-forward twist, toss in a few halved cherry tomatoes or sautéed mushrooms.
Keep It Cheesy Later: Storing and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, use the oven or toaster oven at 350°F to bring back the crunch without drying out the cream sauce.
Avoid the microwave if possible, as it can make the asparagus soggy and the cheese oily. If freezing, use a freezer-safe container and thaw overnight in the fridge before reheating, though texture may be slightly softer.
Cheesy Baked Asparagus
Ingredients
- 1/2 cup French fried onions
- 2/3 cup grated Parmesan cheese divided
- 2-3 lbs asparagus trimmed at the ends
- 1/2 tsp onion powder
- 3/4 cup heavy cream
- 1/2 tsp salt or to taste
- 4 cloves garlic minced
- 2 cups low-moisture mozzarella cheese or substitute with Gruyère or Monterey Jack
- 1/2 tsp red pepper flakes optional
- 1/2 tsp black pepper or to taste
Instructions
- Preheat the oven to 400°F and lightly coat a 13×9 inch baking dish with nonstick spray.
- Lay the asparagus spears evenly in the prepared dish, allowing for some overlap. Season them with black pepper, salt, and, if using, red pepper flakes.
- In a mixing bowl, combine the heavy cream, minced garlic, onion powder, and 1/3 cup of the grated Parmesan cheese. Whisk until smooth, then pour the mixture evenly over the seasoned asparagus.
- Scatter the remaining 1/3 cup Parmesan and all of the mozzarella cheese across the top. Transfer the dish to the oven and bake for 20 minutes.
- After baking, remove the dish and sprinkle the French fried onions over the top. Return to the oven and bake for an additional 5 minutes, or until the asparagus is tender and the top is golden and bubbling. Extend baking time slightly if a softer texture is desired.
- Allow the dish to rest for 5 minutes before serving. Spoon over any pan sauce when plating.
