Cheesy Roasted Asparagus on a plate with green napkin

Asparagus Casserole

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x

This Asparagus Casserole is so easy to make, and can be made ahead of time! Made with two kinds of cheese, a splash of cream and topped with toasted walnuts!



  • 2 pounds asparagus, trimmed
  • 1 cup heavy cream
  • 2 tablespoons chopped, fresh garlic
  • 1/2 teaspoon kosher salt
  • Fresh black pepper to taste
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated parmesan cheese, divided
  • 1 cup roughly chopped walnuts


  1. Preheat the oven to 400 degrees.
  2. Trim the asparagus by holding both ends and snapping the asparagus stalk where it naturally breaks. Trim the remaining asparagus stalks using the snapped stalk as a guide for cutting.
  3. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Add the asparagus into the dish and then drizzle the heavy cream on top.
  4. Add the garlic, then season with salt and pepper. Cover the center of the asparagus with the mozzarella and 1/2 cup of the parmesan cheese, leaving the ends exposed. Bake for 20 minutes and then remove from the oven.
  5. Add the chopped walnuts to the top and then bake for another 5 minutes. Garnish with the remaining 1/4 cup of parmesan cheese. Serve immediately.

Recipe Notes

To make this asparagus ahead of time, make the recipe in full (leaving off the walnuts) and then refrigerate until ready. Remove the dish from the refrigerator 15-30 minutes before baking and then bake per the instructions, adding the walnuts during the last 5 minutes of cooking.

  • Category: Side Dish
  • Method: Oven
  • Cuisine: American