The ideal side dish for any supper is this cheesy asparagus casserole! The ideal method for consuming asparagus!
The ideal side dish for any meal, cheesy asparagus casserole is simple to make and tastes great! It’s not just really tasty and low in carbohydrates—it also has a tonne of garlic and the most amazing cream cheese sauce! While some casserole recipes call for one or two extra steps (like adding cheese at the very end before putting it back in the oven), the majority of the work is completed in the first step—you just need to throw everything in and bake! Now you can sit back, unwind, and enjoy the ideal way to get your veggies in! Try this low-carb, keto-friendly dinner tonight; the whole family will be impressed.
INGREDIENTS LIST FOR THE CHEESY ASPARAGUS GRATIN
1.5 pounds (680 grammes) of asparagus with woody ends cut off
One little onion, thinly sliced
1/2 cup (125 ml) vegetable, chicken, or beef broth
8 ounces (225 grammes) of room temperature cream cheese
Grate 1/2 cup of parmesan cheese fresh.
One cup of your preferred shredded cheese (we combined asiago and mozzarella).
Three large cloves of minced garlic (or one to two tablespoons of powdered garlic)
One-half tsp salt and recently cracked pepper
One tsp of Italian spice
Optional: red chilli pepper flakes
Chopped parsley fresh for garnish
CLICK TO ACCESS RECIPE DIRECTIONS
- Set the oven’s temperature to 425°F (220°C). Grease a baking dish with a little oil or cooking spray.
- Put the asparagus in the baking dish and sprinkle salt, pepper, onion, minced garlic, and Italian seasoning on top.
- Combine the softened cream cheese and broth in a large basin. Drizzle the asparagus with the cream cheese mixture. Feel free to add extra spices if desired. Add some shredded cheese and parmesan on top.
- Bake for ten to fifteen minutes, or until bubbling and starting to soften. For the final two minutes, grill or broil to crisp up the cheese. Garnish the baked asparagus gratin with freshly chopped parsley and serve right away. Have fun!
Note: Blanch asparagus for two minutes in boiling water before baking if desired tenderness. This is particularly effective with thicker asparagus.
