Craving a dish that’s as nutritious as it is delicious? Look no further! Our roundup of 22 Delicious Asparagus Casserole Recipes Easy is here to transform your meals into seasonal favorites. Whether you’re after a quick dinner solution or a comforting side, these recipes promise simplicity and flavor in every bite. Dive in and discover your next go-to asparagus casserole today!
Cheesy Asparagus Casserole
Captivating the essence of spring, this Cheesy Asparagus Casserole combines tender asparagus spears with a rich, velvety cheese sauce, topped with a golden, buttery breadcrumb crust for a dish that’s as visually stunning as it is delicious.
Ingredients
- For the asparagus:
- 1 lb fresh asparagus, trimmed
- 1 tbsp olive oil
- 1/2 tsp salt
- For the cheese sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- For the crust:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted unsalted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish.
- Toss the trimmed asparagus with olive oil and salt, then arrange in a single layer in the prepared dish. Roast for 10 minutes to soften slightly.
- While the asparagus roasts, melt 2 tbsp butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Remove the saucepan from heat and stir in the cheddar cheese, nutmeg, and black pepper until the cheese is fully melted and the sauce is smooth.
- Pour the cheese sauce evenly over the roasted asparagus.
- In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture over the cheese-covered asparagus.
- Bake for 20 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
With its creamy interior and crispy topping, this casserole offers a delightful contrast in textures. The nutty Parmesan and sharp cheddar elevate the asparagus, making it a standout side dish that pairs beautifully with roasted meats or as part of a vegetarian feast.
Creamy Mushroom Asparagus Casserole
Savory and sumptuous, this Creamy Mushroom Asparagus Casserole is a harmonious blend of earthy mushrooms and crisp asparagus, enveloped in a luxuriously smooth sauce, then baked to golden perfection. It’s a dish that promises to elevate any meal from ordinary to extraordinary, with its rich flavors and elegant presentation.
Ingredients
- For the vegetables:
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini mushrooms, sliced
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- For the topping:
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Blanch the asparagus in boiling water for 2 minutes, then immediately transfer to ice water to stop the cooking process. Drain and set aside.
- In a large skillet over medium heat, sauté the mushrooms until they release their moisture and become golden, about 5 minutes. Remove from heat and set aside.
- For the sauce, melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in milk and heavy cream, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
- Stir in salt, pepper, and nutmeg. Remove from heat.
- Combine the blanched asparagus and sautéed mushrooms in the prepared baking dish. Pour the sauce evenly over the vegetables.
- In a small bowl, mix together Parmesan cheese and panko breadcrumbs. Sprinkle this mixture over the casserole.
- Bake for 20-25 minutes, or until the topping is golden and the casserole is bubbly.
Finished with a crisp, cheesy crust, this casserole offers a delightful contrast to the creamy interior. The nutmeg adds a subtle warmth that complements the earthiness of the mushrooms and the freshness of the asparagus. Serve it as a sophisticated side dish or as a main course with a crisp green salad for a complete meal.
Asparagus and Chicken Casserole
Perfectly balancing the earthy tones of asparagus with the hearty richness of chicken, this casserole is a testament to comfort food that doesn’t compromise on elegance. Its layers of flavor and texture make it a standout dish for any occasion, promising to delight the palate with every forkful.
Ingredients
- For the casserole base:
- 2 cups cooked chicken, shredded
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
- In a large bowl, combine the shredded chicken and asparagus pieces, then spread them evenly in the prepared baking dish.
- In a separate bowl, whisk together the heavy cream, chicken broth, salt, and pepper until well blended. Pour this mixture over the chicken and asparagus in the baking dish.
- For the topping, mix the breadcrumbs, Parmesan cheese, and melted butter in a small bowl until the breadcrumbs are evenly coated. Sprinkle this mixture over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Let the casserole stand for 5 minutes before serving to allow the sauce to thicken slightly.
Best enjoyed fresh from the oven, this casserole offers a delightful contrast between the creamy interior and the crispy, golden topping. For an extra touch of sophistication, serve it alongside a crisp white wine or a light, citrusy salad to complement its rich flavors.
Bacon Wrapped Asparagus Casserole
Yielded by the harmonious blend of smoky bacon and tender asparagus, this casserole is a testament to the beauty of simple ingredients transformed into a dish of sophistication and flavor.
Ingredients
- For the casserole:
- 1 lb fresh asparagus, trimmed
- 8 slices thick-cut bacon
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
- Wrap each asparagus spear with a slice of bacon, starting at the base and spiraling upwards. Tip: For even cooking, ensure the bacon is wrapped snugly but not too tight.
- Arrange the bacon-wrapped asparagus in a single layer in a baking dish, allowing space between each for crispiness.
- In a mixing bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, salt, and black pepper until well combined. Tip: For a smoother sauce, let the mixture sit for a few minutes before pouring.
- Pour the cream mixture evenly over the asparagus in the baking dish, covering each spear lightly.
- Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the asparagus is tender. Tip: Check halfway through baking to ensure even browning, rotating the dish if necessary.
Lusciously creamy with a satisfying crunch from the bacon, this casserole pairs beautifully with a crisp white wine or as a standout side at your next dinner party.
Asparagus and Rice Casserole
Elegantly layered with the earthy tones of fresh asparagus and the comforting warmth of creamy rice, this casserole is a harmonious blend of textures and flavors that promises to delight the palate.
Ingredients
- For the casserole:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium saucepan, bring the chicken broth to a boil over high heat. Stir in the rice, reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 5 minutes, or until just tender. Season with salt and pepper.
- In a large bowl, combine the cooked rice, sautéed asparagus, heavy cream, and 1/2 cup Parmesan cheese. Mix well and transfer to the prepared baking dish.
- In a small bowl, mix the breadcrumbs, melted butter, and 1/4 cup Parmesan cheese. Sprinkle evenly over the casserole.
- Bake for 25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Let the casserole stand for 5 minutes before serving to allow the flavors to meld.
Asparagus and Rice Casserole emerges from the oven with a golden, crispy topping that contrasts beautifully with the creamy, tender interior. Serve it alongside a crisp green salad or as a sophisticated side to roasted chicken for a meal that’s as visually appealing as it is delicious.
Asparagus and Potato Casserole
Meticulously layered with tender asparagus and creamy potatoes, this casserole is a harmonious blend of textures and flavors, perfect for a sophisticated brunch or a comforting dinner. Its golden, bubbly top hides a rich, velvety interior that promises to delight the palate with every forkful.
Ingredients
- For the base:
- 2 cups thinly sliced Yukon Gold potatoes
- 1 cup chopped asparagus, trimmed
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Layer the sliced potatoes and chopped asparagus in the prepared baking dish, seasoning lightly with salt and pepper between layers.
- In a saucepan over medium heat, melt 2 tbsp of butter. Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.
- Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring constantly until the sauce thickens, about 5 minutes.
- Remove the sauce from heat and stir in 1/2 cup Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- Pour the sauce evenly over the layered potatoes and asparagus in the baking dish.
- In a small bowl, mix the breadcrumbs, melted butter, and remaining 1/4 cup Parmesan cheese. Sprinkle this mixture over the casserole.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Let the casserole stand for 5 minutes before serving to allow the sauce to set slightly.
Delightfully creamy with a satisfying crunch from the breadcrumb topping, this casserole pairs beautifully with a crisp white wine or a simple green salad. For an extra touch of elegance, garnish with fresh herbs or a sprinkle of lemon zest before serving.
Asparagus and Cheese Stuffed Casserole
Unveiling a dish that marries the earthy elegance of asparagus with the creamy decadence of cheese, this casserole is a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a cozy dinner or a sophisticated brunch, it promises to delight with every forkful.
Ingredients
- For the filling:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups shredded sharp cheddar cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- For the crust, combine flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Press the dough into the prepared pie dish and set aside.
- Blanch the asparagus in boiling water for 2 minutes, then plunge into ice water to stop the cooking process. Drain well.
- In a large bowl, mix together the cheddar cheese, ricotta cheese, Parmesan cheese, eggs, garlic powder, salt, and pepper. Fold in the blanched asparagus.
- Pour the filling into the crust, spreading evenly. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Let the casserole cool for 10 minutes before slicing. This resting period allows the filling to firm up, ensuring clean slices.
Kaleidoscopic in flavor, this casserole offers a harmonious blend of textures, from the tender asparagus to the velvety cheese filling, all encased in a buttery, flaky crust. Serve it alongside a crisp white wine or as part of a brunch spread for a meal that’s as visually appealing as it is delicious.
Asparagus and Ham Casserole
Brimming with the freshness of spring and the hearty comfort of home cooking, this Asparagus and Ham Casserole marries tender asparagus spears with savory ham in a creamy, cheese-laden sauce, all topped with a golden, buttery breadcrumb crust.
Ingredients
- For the casserole:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups diced ham
- 2 cups shredded cheddar cheese
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 1 cup panko breadcrumbs
- 2 tbsp melted unsalted butter
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, blanch the asparagus pieces for 2 minutes, then drain and set aside. Tip: Blanching preserves the asparagus’s vibrant green color and crisp-tender texture.
- In a saucepan over medium heat, melt 1/2 cup butter. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes. Tip: Constant stirring prevents the sauce from burning or clumping.
- Remove the saucepan from heat. Stir in the cheddar cheese, salt, and pepper until the cheese is fully melted.
- Fold in the blanched asparagus and diced ham, then transfer the mixture to the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs, 2 tbsp melted butter, and garlic powder. Sprinkle evenly over the casserole. Tip: For extra crunch, toast the breadcrumbs lightly before sprinkling.
- Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Perfectly balanced between creamy and crisp, this casserole offers a delightful contrast of textures with every bite. Serve it alongside a crisp white wine for an elegant springtime dinner that’s as visually appealing as it is delicious.
Asparagus and Egg Casserole
Elegantly bridging the gap between rustic charm and sophisticated brunch fare, this Asparagus and Egg Casserole marries the tender crispness of spring asparagus with the rich, velvety texture of baked eggs, all nestled within a golden, cheese-kissed crust.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4-6 tbsp ice water
- For the filling:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 6 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- In a large bowl, whisk together the flour and salt for the crust. Add the diced butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a floured surface to fit your pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork. Chill for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- While the crust bakes, blanch the asparagus in boiling water for 2 minutes, then plunge into ice water to stop the cooking. Drain well.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the blanched asparagus and half of the Gruyère cheese.
- Pour the egg mixture into the pre-baked crust and sprinkle the remaining cheese on top. Tip: For an extra golden top, brush the crust edges with a little beaten egg before baking.
- Bake the casserole for 25-30 minutes, or until the center is set and the top is lightly browned. Tip: Let the casserole rest for 5 minutes before slicing to ensure clean cuts.
Zesty with a hint of nuttiness from the Gruyère, this casserole offers a delightful contrast between the creamy egg filling and the crisp-tender asparagus. Serve it warm with a side of mixed greens for a complete meal that’s as visually appealing as it is delicious.
Asparagus and Shrimp Casserole
Gracefully combining the tender crispness of asparagus with the succulent sweetness of shrimp, this casserole is a harmonious blend of flavors and textures, perfect for a sophisticated yet comforting meal. Garnished with a golden, cheesy topping, it’s a dish that promises to delight the senses and elevate any dining occasion.
Ingredients
- For the base:
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- For the topping:
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, toss the asparagus and shrimp with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet and roast for 10 minutes, just until the shrimp turn pink and the asparagus is slightly tender.
- While the vegetables and shrimp roast, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in milk and chicken broth, ensuring no lumps form. Stir in garlic powder and onion powder. Cook for 3-5 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Transfer the roasted asparagus and shrimp to the prepared baking dish. Pour the sauce evenly over the top.
- In a small bowl, mix together Parmesan cheese, mozzarella cheese, and breadcrumbs. Sprinkle this mixture over the casserole.
- Bake for 20 minutes, or until the topping is golden and bubbly. For an extra crispy top, broil for the last 2 minutes of baking, watching closely to prevent burning.
Keenly balanced, the casserole offers a creamy interior contrasted by a crispy, cheesy crust, making each bite a delightful experience. Serve it alongside a crisp white wine or a light salad to complement its rich flavors, or enjoy it as a standalone dish that’s as nourishing as it is indulgent.
Asparagus and Tuna Casserole
Hearty yet refined, this Asparagus and Tuna Casserole marries the earthy tones of fresh asparagus with the rich, savory depth of tuna, all enveloped in a creamy, golden crust. Perfect for a cozy dinner or an elegant brunch, it’s a dish that promises comfort without compromise.
Ingredients
- For the filling:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cans (5 oz each) tuna in water, drained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 1 cup breadcrumbs
- 1/4 cup melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the asparagus pieces and sauté for 5 minutes, until slightly tender.
- Add the drained tuna to the skillet, breaking it apart with a fork. Stir in the heavy cream, 1/2 cup Parmesan cheese, salt, and pepper. Cook for another 3 minutes, allowing the flavors to meld.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, mix together the breadcrumbs, melted butter, and 1/4 cup Parmesan cheese. Sprinkle this mixture evenly over the tuna and asparagus.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Let the casserole rest for 5 minutes before serving to allow the filling to set.
Combining the crisp-tender asparagus with the creamy tuna filling and a crunchy, buttery topping, this casserole offers a delightful contrast of textures. For an extra touch of elegance, serve it alongside a crisp white wine or a light, citrusy salad.
Asparagus and Salmon Casserole
Zesty and sophisticated, this Asparagus and Salmon Casserole combines the delicate flavors of fresh salmon with the crisp, earthy tones of asparagus, all enveloped in a creamy, herb-infused sauce that promises to delight the palate.
Ingredients
- For the casserole:
- 1 lb fresh salmon fillet, skin removed and cut into 1-inch pieces
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the salmon pieces, asparagus, heavy cream, 1 cup Parmesan cheese, dill, lemon zest, salt, and pepper. Gently mix to ensure all ingredients are evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
- In a small bowl, mix together the panko breadcrumbs, melted butter, and 1/4 cup Parmesan cheese until the breadcrumbs are evenly moistened.
- Sprinkle the breadcrumb mixture evenly over the salmon and asparagus mixture in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.
Golden and bubbling, this casserole offers a harmonious blend of textures, from the tender salmon and crisp asparagus to the crunchy, cheesy topping. Serve it alongside a light, citrusy salad to complement its rich flavors, or enjoy it as a standalone dish that’s sure to impress.
Asparagus and Crab Casserole
Harvesting the delicate flavors of the sea and the earth, this Asparagus and Crab Casserole marries the sweetness of crab with the crisp, verdant notes of asparagus, all enveloped in a creamy, golden sauce that promises comfort and sophistication in every bite.
Ingredients
- For the base:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 lb lump crabmeat, picked over for shells
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- For the topping:
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Blanch the asparagus in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Drain well.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Season the sauce with salt, pepper, and nutmeg, then gently fold in the crabmeat and asparagus.
- Transfer the mixture to the prepared baking dish. Sprinkle evenly with Parmesan cheese and breadcrumbs.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.
Golden and inviting, this casserole offers a delightful contrast between the creamy interior and the crisp, cheesy topping. Serve it alongside a crisp white wine to elevate the dining experience, or as a luxurious centerpiece for your next brunch gathering.
Asparagus and Lobster Casserole
Mastering the art of combining land and sea, this Asparagus and Lobster Casserole is a testament to luxurious comfort food, blending the tender sweetness of lobster with the earthy crispness of asparagus under a golden, creamy sauce.
Ingredients
- For the base:
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 lb cooked lobster meat, chopped
- For the sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Blanch the asparagus in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Drain well.
- In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the salt, pepper, and nutmeg. Remove from heat.
- Layer the blanched asparagus and chopped lobster in the prepared baking dish. Pour the sauce evenly over the top.
- In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture over the casserole.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
Every bite of this casserole offers a harmonious blend of textures, from the crisp asparagus to the succulent lobster, all enveloped in a velvety sauce. Serve it alongside a crisp white wine for an unforgettable dining experience.
Asparagus and Turkey Casserole
Amidst the bustling rhythm of everyday life, this Asparagus and Turkey Casserole emerges as a harmonious blend of comfort and sophistication, perfect for those seeking a meal that delights the palate while simplifying the evening routine.
Ingredients
- For the casserole:
- 1 lb ground turkey
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, heat 2 tbsp olive oil and add the ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes.
- Add the asparagus pieces to the skillet with the turkey, stirring to combine. Cook for an additional 3 minutes until the asparagus is slightly tender.
- Pour in the heavy cream, then stir in the mozzarella, Parmesan, salt, pepper, and garlic powder. Cook for 2 minutes until the cheeses begin to melt and the mixture is well combined.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, mix the breadcrumbs with the melted butter until evenly coated. Sprinkle this mixture over the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Let the casserole stand for 5 minutes before serving to allow the flavors to meld together beautifully.
Best enjoyed fresh from the oven, this casserole boasts a creamy interior with a crisp, buttery topping, offering a delightful contrast in textures. Serve it alongside a crisp green salad or a glass of chilled white wine for an effortlessly elegant meal.
Asparagus and Beef Casserole
Savory and satisfying, this Asparagus and Beef Casserole combines tender slices of beef with crisp asparagus, all enveloped in a rich, creamy sauce and topped with a golden, cheesy crust. Perfect for a cozy dinner, it’s a dish that promises comfort and elegance in every bite.
Ingredients
- For the beef and asparagus:
- 1 lb beef sirloin, thinly sliced
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp nutmeg
- For the crust:
- 1 cup breadcrumbs
- 1/2 cup grated Gruyère cheese
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large skillet over medium-high heat. Add the beef slices, season with salt and pepper, and cook until browned, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add the asparagus and sauté for 2-3 minutes until slightly tender but still crisp. Tip: Blanching the asparagus beforehand can preserve its vibrant color.
- In a medium bowl, whisk together heavy cream, Parmesan cheese, garlic powder, and nutmeg until well combined.
- Layer the beef and asparagus in a greased casserole dish, then pour the cream mixture evenly over the top.
- In a small bowl, mix breadcrumbs, Gruyère cheese, and melted butter. Sprinkle this mixture over the casserole for a crunchy topping.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the sauce is bubbly. Tip: Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
With its creamy interior and crispy topping, this casserole offers a delightful contrast in textures. The nutty Gruyère and Parmesan enhance the beef’s richness, while the asparagus adds a fresh, slightly bitter note. Serve it alongside a crisp green salad for a balanced meal.
Asparagus and Lamb Casserole
Revered for its harmonious blend of earthy greens and succulent meat, this Asparagus and Lamb Casserole is a testament to the beauty of springtime flavors. Perfect for a cozy dinner or a sophisticated brunch, it promises a delightful interplay of textures and aromas that will captivate your palate.
Ingredients
- For the lamb:
- 1 lb lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the asparagus:
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 tbsp butter
- 1/2 tsp salt
- For the casserole:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp nutmeg
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large skillet over medium-high heat. Add lamb cubes, salt, and pepper, searing until all sides are browned, about 5 minutes. Tip: Avoid overcrowding the skillet to ensure even browning.
- Transfer the seared lamb to a baking dish, arranging it evenly at the bottom.
- In the same skillet, melt butter over medium heat. Add asparagus and salt, sautéing for 3 minutes until slightly tender. Tip: Keep the asparagus crisp for a pleasant texture contrast.
- Layer the sautéed asparagus over the lamb in the baking dish.
- In a bowl, whisk together heavy cream, Parmesan cheese, garlic powder, and nutmeg until smooth. Pour this mixture evenly over the asparagus and lamb. Tip: For a richer flavor, let the cream mixture sit for 5 minutes before pouring.
- Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
Nowhere does simplicity meet sophistication quite like in this casserole, where the tender lamb and crisp asparagus are enveloped in a creamy, nutmeg-kissed sauce. Serve it alongside a crusty baguette to soak up every last drop of the delectable sauce, or pair with a light salad for a balanced meal.
Asparagus and Pork Casserole
Radiating warmth and comfort, this Asparagus and Pork Casserole is a harmonious blend of tender pork and crisp asparagus, enveloped in a creamy, herb-infused sauce. Perfect for a cozy dinner, it’s a dish that promises to delight the senses with its rich flavors and inviting aroma.
Ingredients
- For the casserole:
- 1 lb pork tenderloin, cut into 1-inch cubes
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, heat 2 tbsp olive oil. Add the pork cubes and cook until browned on all sides, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
- Remove the pork from the skillet and set aside. In the same skillet, add the asparagus and sauté for 3 minutes until slightly tender.
- Return the pork to the skillet. Stir in the heavy cream, chicken broth, Dijon mustard, dried thyme, salt, and pepper. Bring to a simmer and cook for 2 minutes, stirring occasionally.
- Transfer the mixture to the prepared baking dish. Tip: For an extra layer of flavor, sprinkle a little extra thyme on top before adding the topping.
- In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the casserole.
- Bake for 25 minutes, or until the topping is golden brown and the casserole is bubbly. Tip: Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.
This casserole emerges from the oven with a golden, crunchy topping that contrasts beautifully with the creamy, savory filling beneath. The asparagus adds a fresh, slightly crisp texture, making each bite a delightful experience. Serve it alongside a crisp green salad or a glass of white wine for a meal that’s both elegant and satisfying.
Asparagus and Sausage Casserole
Brimming with the vibrant flavors of spring, this Asparagus and Sausage Casserole combines the earthy tones of fresh asparagus with the rich, savory depth of quality sausage, all nestled in a creamy, golden crust that promises comfort in every bite.
Ingredients
- For the filling:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 lb Italian sausage, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned, about 5 minutes. Tip: Drain excess fat to keep the filling from becoming greasy.
- Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
- Stir in the asparagus pieces, heavy cream, chicken broth, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld. Tip: The asparagus should be bright green and slightly tender.
- While the filling simmers, prepare the crust by combining the flour and salt in a bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming any excess.
- Pour the sausage and asparagus filling into the crust, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbly. Tip: Let the casserole rest for 5 minutes before serving to allow the filling to set.
Golden and inviting, this casserole offers a delightful contrast between the crisp, buttery crust and the creamy, savory filling. Serve it alongside a crisp green salad for a complete meal that celebrates the season’s best.
Asparagus and Vegan Cheese Casserole
Unveiling a dish that marries the earthy elegance of asparagus with the creamy indulgence of vegan cheese, this casserole is a testament to the beauty of plant-based cooking. Perfect for a cozy dinner or a sophisticated brunch, it promises a delightful interplay of textures and flavors that will captivate your palate.
Ingredients
- For the casserole base:
- 2 cups fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- For the vegan cheese sauce:
- 1 cup raw cashews, soaked for 4 hours
- 1/2 cup water
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the topping:
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Toss the asparagus pieces with 1 tbsp olive oil and 1/2 tsp salt, then spread them evenly on a baking sheet. Roast for 10 minutes, or until just tender, to enhance their natural sweetness.
- While the asparagus roasts, drain the soaked cashews and blend them with water, nutritional yeast, lemon juice, garlic powder, and salt until smooth. This creates a rich, creamy sauce that’s surprisingly dairy-free.
- Transfer the roasted asparagus to a baking dish and pour the vegan cheese sauce over it, ensuring each piece is generously coated.
- In a small bowl, mix the breadcrumbs with 1 tbsp olive oil until well combined, then sprinkle this mixture over the casserole for a crispy, golden topping.
- Bake the casserole in the preheated oven for 20 minutes, or until the topping is golden and the sauce is bubbly around the edges.
With its creamy interior and crisp topping, this asparagus and vegan cheese casserole offers a delightful contrast in every bite. Serve it alongside a crisp white wine or as part of a larger spread to elevate any meal into a celebration of flavors.
Asparagus and Quinoa Casserole
Amidst the hustle of everyday life, this Asparagus and Quinoa Casserole emerges as a beacon of nourishment and comfort, blending the earthy tones of quinoa with the crisp, verdant notes of asparagus, all enveloped in a creamy, cheesy embrace.
Ingredients
- For the base:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- For the sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- For the topping:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp melted butter
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add asparagus to the skillet and cook for 3-4 minutes, until bright green and slightly tender. Tip: Blanching the asparagus beforehand can preserve its vibrant color.
- Stir in heavy cream and Parmesan cheese into the skillet, simmering for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper.
- Combine the cooked quinoa and asparagus mixture in the prepared baking dish, spreading evenly.
- In a small bowl, mix breadcrumbs, Parmesan cheese, and melted butter. Sprinkle over the casserole.
- Bake for 20-25 minutes, until the topping is golden and the casserole is bubbly. Tip: For a crispier topping, broil for the last 2 minutes of baking.
Delightfully creamy with a satisfying crunch from the topping, this casserole is a harmonious blend of textures and flavors. Serve it as a standalone vegetarian main or alongside grilled chicken for a heartier meal.
Asparagus and Lentil Casserole
This Asparagus and Lentil Casserole is a harmonious blend of earthy lentils and crisp asparagus, enveloped in a creamy sauce and topped with a golden, cheesy crust. Perfect for a cozy dinner, it’s a dish that promises comfort and sophistication in every bite.
Ingredients
- For the filling:
- 1 cup green lentils, rinsed
- 2 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- For the topping:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp melted butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender. Drain any excess liquid.
- While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Add the asparagus pieces to the skillet, cooking for another 3-4 minutes until bright green but still crisp. Stir in the thyme, salt, and pepper.
- In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute until golden.
- Gradually whisk in the milk, ensuring no lumps form, and cook until the sauce thickens, about 5 minutes. Remove from heat and stir in Parmesan cheese.
- Combine the cooked lentils, asparagus mixture, and sauce in a large bowl, then transfer to a greased casserole dish.
- Mix the breadcrumbs, Parmesan cheese, and melted butter in a small bowl. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes, or until the topping is golden and the casserole is bubbly.
Lusciously creamy with a satisfying crunch from the asparagus and a crispy topping, this casserole is a testament to the beauty of simple ingredients. Serve it alongside a crisp green salad or a glass of white wine for an effortlessly elegant meal.
Conclusion
Exploring these 22 delicious asparagus casserole recipes is a fantastic way to bring new flavors to your table. Whether you’re looking for something classic or a bit adventurous, there’s a dish here for every home cook. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these easy, tasty meals too.