Asparagus Casserole (VIDEO)
Asparagus Casserole in a creamy Alfredo sauce topped with crisp cheesy bread crumbs. This asparagus bake is an easy and impressive side dish.
We love roasted asparagus and asparagus recipes in general like our popular baked asparagus with parmesan or this Shrimp Scampi Pasta.
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Asparagus Casserole Recipe:
Spring is in the air which means asparagus is plentiful in grocery stores! Read on to learn how to select the best quality fresh asparagus for this casserole.
This is a holiday worthy asparagus casserole (think Easter!) and comes together quickly. Watch everyone’s eyes light up when they see you pull this beauty out of the oven. This asparagus bake is irresistibly good served with creamy mashed potatoes and beef tenderloin or prime rib.
Is Asparagus Better Thick or Thin?
Thin Asparagus generally come from a younger asparagus crown (root bed). Skinny asparagus cooks faster so it’s a great option for stir frying.
Thick asparagus comes from an older asparagus crown. Since it takes longer to cook, it tends to be better for high heat cooking (broiling and roasting).
Ultimately, size is not important. Both thin and thick asparagus will work in this recipe. They taste the same and are equally sweet and tender. Be sure to adjust the timing as skinny asparagus will bake faster and big asparagus spears will take longer to reach desired tenderness.
How to Select Asparagus:
Size doesn’t matter when it comes to selecting asparagus, but freshness is importance. The signs of freshly pickled asparagus are:
- Tops that are tightly closed (not open or fraying)
- Bottoms that look moist and plump (not too dry or shriveled)
How to Trim Asparagus:
There are several methods for trimming asparagus. You can either peel the ends with a potato peeler or snap off the ends. For two pounds of asparagus, the easiest way (our preferred method), is to snap off the ends. Hold the bottom third of the spear with both hands and bend. It will naturally snap where the fibrous portion ends and the tender part begins.
Is Asparagus Healthy to Eat?
Asparagus is impressively good for you! It is known for its high folic acid, potassium, fiber, thiamine, B Vitamins, Vitamin A, Vitamin C and Vitamin K content. Adding to the list of asparagus health benefits, it also has anti-inflammatory and antioxidant properties.*
How to Make Asparagus Casserole:
- Butter a 9×13 casserole and arrange trimmed asparagus, packing it so the surface is level.
- Make the Sauce: melt 3 Tbsp butter in a saucepan and add 2 1/2 Tbsp flour, whisking until golden. Add 2 cups half and half, 2 tsp garlic salt and 1/4 tsp pepper and whisk until starting to thicken. Remove from heat and stir in 1/2 cup parmesan.
- Pour sauce over casserole and bake at 400˚F for 15-18 min.
- Meanwhile, make the topping: stir together 1 Tbsp melted butter with 1/2 cup bread crumbs then stir in 1/2 cup parmesan. Halfway through baking, sprinkle on the topping.
- Broil 2-3 minutes at the end until topping is crisp and golden.
Our Best Asparagus Recipes:
- One Pan Salmon and Asparagus – easy, excellent dinner!
- Chicken Pesto Pasta – made perfect with asparagus
- Chicken Madeira with Asparagus – Cheesecake Factory copycat
- Sausage Asparagus Quiche – great for breakfast or brunch
Watch Natasha Make this Asparagus Casserole:
This really is such an easy recipe! I hope this asparagus casserole becomes a new favorite for you.
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Asparagus Casserole
Ingredients
- 2 lbs asparagus, trimmed
- 4 Tbsp unsalted butter, divided, plus more to grease casserole
- 2 1/2 Tbsp all-purpose flour
- 2 cups half and half, (or equal parts milk and heavy cream)
- 2 tsp garlic salt
- 1/4 tsp black pepper
- 1 cup parmesan cheese, divided
- 1/2 cup Panko bread crumbs
Instructions
- Preheat Oven to 400˚F with the rack in the center. Butter a 9x13 casserole dish. Arrange trimmed asparagus in prepared casserole dish, packing it down for a fairly flat and even surface.
- Place a saucepan over medium heat. Melt in 3 Tbsp butter then add 2 1/2 Tbsp flour and whisk constantly for 3 minutes or until butter just starts to turn golden in color. Whisk in 2 cups half and half, 2 tsp garlic salt and 1/4 tsp black pepper. Whisk until sauce just starts to thicken then remove from heat. Sprinkle in 1/2 cup parmesan and whisk until cheese is melted and incorporated.
- Pour sauce evenly over the asparagus, leaving about 1" space on the long sides of the casserole dish. Bake uncovered at 400˚F for 15-18 minutes (depending on thickness of asparagus), or until asparagus reaches desired tenderness.
- While the casserole is baking, make the topping: in a small mixing bowl, melt 1 Tbsp butter. Mix in 1/2 cup bread crumbs, stirring until evenly moistened, then stir in 1/2 cup remaining parmesan cheese. Halfway through baking, sprinkle the bread crumb topping evenly over the casserole then return it to the oven to finish baking.
- When asparagus has reached desired doneness, set oven to broil for 2-3 minutes or until bread crumbs are golden brown. Remove from oven and serve.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
*Asparagus Nutrition and health benefits sourced from draxe.com
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
My Mom made a recipe almost like this but used low fat mayo instead of the Roux you have and we always loved it as kids
Excellent recipe that I have made several times. Leftovers are delicious for breakfast served in an omelet.
Thank you for sharing, Ken! I’m glad you love the recipe.
I appreciate this recipe and will certainly give it a try!
A couple notes about your notes on asparagus.. as an asparagus grower, the difference between thin and thick asparagus is incorrect. Crowns can produce both thinner and thicker stalks when young and over time, stalks do thin as they age. An asparagus crown needs 1-2 years in the ground to gain energy and start a good production. Year 3 is usually the first harvest year. Years 3-8/9 production gradually increases/peaks and then decreases slowly after that. Stalks thin out as the crowns get older.
In terms of freshness, asparagus can be open and freshly picked and still taste great. When they are harvested and how they are selectively sorted will vary but the quality whether the top is opening or still tightly closed is about the same because they would probably have been picked at the same time.
Anyway, just thought i’d share a couple things as a farmer and I’m looking forward to trying this recipe!
That is great to know and thank you for sharing!
Can I use frozen asparagus with this ? We have four bags in our freezer that I need to use up.
Hi Kristen! I have not tested that. In my experience with frozen asparagus, it tends to get mushy and slimy. Let us know if you experiment.
I made this recipe few times and it turns great.
I am wanting to make it for larger family gathering and was wondering if I could make it ahead, at least sauce?
Hi Dajana! You could pre-make the sauce but you may need to heat it up slightly before using it since it will become thick when chilled.
Another winner! This was so delicious! Such a simple way to add amazing touches to your asparagus! It was cooked so perfectly, even though I cooked mine more towards the end time or possibly a little more just because of my oven. At the end, I didn’t get as much brown on the topping as I wanted so I’ll put it on high broil for two minutes and it came out. Perfect! I wish there was an area where I could post photos on here to show my results, but I will definitely be posting this on my social media platforms because you are amazing Natasha!
Hi Kelsey! That’s great, so glad you loved it! Thank you for the feedback. I would love to see pictures. You can tag me #natashaskitchen 🙂
This was a simple yet elegant and delicious recipe! I had no panko on hand so just mixed the extra parmesan into the cream sauce and baked 15 minutes at 400. This was my first time visiting your site and am looking forward to trying your other recipes. I share your philosophy of cooking from scratch with honest ingredients. You are a modern day Irma Rombauer (author of Joy of Cooking)!
Glad that worked out well! Thank you for sharing that with us, Deb. We appreciate your review.
I made this for just two people. I halved the recipe since I was using one pound of asparagus, and I cheated and used store bought alfredo sauce. It was delicious! I will definitely make this again! Love all your recipes!
So glad you loved it! Thanks for sharing, Nancy!
I am having 10 people for Thanksgiving. Can this dish be multiplied or do the asperagus need to be in a shallow layer?
Hi Jean, it’s best to pack them down fairly flat and even. If you have a larger pan/casserole dish, that could work.
Hi Natasha, I tried your recipe today for the first time today, and it turned out fabulous, everybody lovedit. Thanks for sharing!
You’re welcome, Michelle. Great to hear that the recipe was a huge hit!
Hi Natasha! I tried a premade frozen dish recently that was very similar to this but made with broccoli. Do you think I could substitute broccoli instead of the asparagus?
Hi Courtney, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe
Its amazing and so delicious
Thank u ❤
Thank you for your good comments and feedback!
I have to watch my sodium intake, could I omit the salt and use garlic powder instead? Looks delicious
Hi Heather, it would be missing some depth of flavor, but you could modify it if you are reducing sodium intake.
This was really yummy! The taste is heaven….the only problem I had – my asparagus was a little tough. Do you think that means I didn’t cook it long enough? The breadcrumbs were brown. Cooked it 15 minutes total. My asparagus was fairly thin. Maybe just a bad bunch. I will for sure make again. Lovely presentation and the dish was SO good. Love your recipes!!
Hi Cindy, it will still have a bite to it, but it should be tough. It may be the asparagus itself. I’m glad you enjoyed that recipe, though!
I have always hated asparagus. For good reason – my mother used to serve it out of a can. Seriously. But I made this for my family, tried it, and you now have a convert! Thanks!
Love it! Glad this recipe was a hit, Mo.
My Mother used to give us canned spinach, so I can relate. It was horrifying. This recipe was really good!
I’ve been cooking this recipe and my family loved it!! Thank you natasha!
Nice to know that this is now one of your favorite recipes at home! You are most welcome.
I followed the recipe to the T. It turned out absolutely amazing. Was a perfect side dish to our Easter ham. Thank you for a delicious and easy recipe that looks and tastes wonderful. My family couldn’t rave enough about how good it was.
You are very welcome, Michelle. Glad it was a hit!
Diane, Could you please tell me how to make Gluten free? I have guests coming for dinner & they sre GF. Thank you.
Hi Chris, one of our readers reported making this gluten-free and it worked really well. They didn’t mention which substitutions they made, however.
Natasha,Can you Please give me a recipe for Sunday Gravy-
Tomato Sauce.I want a recipe that has meat balls and sausage in it.Thank You Philip DeAngelo
Hi Philip, here are some of my meatballs recipe.
I made this tonight and it’s Sooooo good!!!!! I did a few things different, I only used a lb of asparagus but left everything else the same, switched out the garlic salt for a citrus garlic seasoning they have at trader joes, added some ground Italian sausage right before adding the bread crumbs and I served it over a little farro. Amazing!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Can this be frozen either cooked or not cooked?
Hi Maria, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
What was the name of the deep fryer you used when you made those italian donuts
Hi Anna Marie, we love using this Deep Fryer in our Amazon shop.
I just Made this is Dish and it was Buss’n … It’s a great alternative if you wanna ditch the pasta .. My new favorite dish
Glad you loved it, Priscilla! Thanks for giving this recipe a wonderful review.
How much would 2lbs be…2 or 3 bundles?
Hi Diane, it really depends. I suggest you check the label if you’re going to purchase it from the grocery store it would usually have that info.
Today is 1-5-21 will be making this to tonight but I will add mushrooms on top of it.
I made a gluten free version – it is so good.
Great to hear that, Diane. Thank you for sharing!
Can I make the day before?
Hi Reb, this one is best fresh. You could pre-make the sauce but you may need to heat it up slightly before using it since it will become thick when chilled.
I have ordered the white staub casserole dish twice now from Amazon according to your post. Both times it came shattered in pieces. Any other ideas where I can get it?
Hi Cindy, that is such a bummer – I wonder if it’s being shipped directly from Staub or another supplier who isn’t packaging it well.
I made this alfredo sauce last night for dinner and it was the BEST alfredo sauce I have ever had – better than any restaurant. And super easy to make. It was my 1st time making a rue. You are amazing Natasha!!! Thank you!
Hello Johanna, that is so heartwarming. Thank you so much for your nice words and good feedback!
Hi. Could I possibly remake the sauce ahead of time and then add it to asparagus before baking?
Hi Inessa, I haven’t tried it that way but the sauce might get a little thick. You might warm up the sauce so it pours over the asparagus easier before putting it into the oven.
Hi Natasha! I love watching all your videos on Facebook and learning your quick and easy cooking techniques. Can you tell me the brand of this 9×13 casserole dish? It’s not the Staub one listed on your Amazon link. The handles are different, which is what I love about this one. It has arched and wide handles.
Hi, the white casserole dish that I have photographed above is only available at Fred Meyer as far as I have found. I am not able to find it online to link to it.
Just love your receipes and the white casserole dish with handles Can you provide the Fred Meyer website as I can find it. Thank you..
Hi Gladys, I haven’t been able to locate it online on their site. It was only in-store. I have a similar one in our Amazon shop.
This is the best asparagus I have ever eaten! Didn’t change a thing. I will be using this recipe for the holidays.
I’m so glad you enjoyed it!
Can we use regular bread crumbs if we don’t have Panko?
Hi Tristan, we love this with panko crumbs but have not tried it with regular bread crumbs to advise.
Can you use Brussel sprouts instead of asparagus in this recipe?
Hi Patricia, I haven’t tried that yet to advise. If you do an experiment, please share it with us if you liked it with Brussel sprouts!
I use this on cauliflower but I steam my cauliflower first until slightly then do the same thing
I am thinking of making this for Christmas dinner, but will travel. Would this hold up well if I put it together- not cooking it- then put it in my daughter’s oven later on?
Love your videos and recipes btw.
Hi Priscilla, I haven’t tested this ahead of time, but I would probably keep the asparagus and sauce separate until ready to combine and bake. You might need to rewarm the sauce a little bit or it may get a little too thick in the fridge.
Great recipe !! We made it keto-friendly by subbing pork rinds for the panko and almond flour instead of regular flour. Should get it under 5 carbs per serving.
That’s just awesome! Thank you so much for sharing that with me! I love that you made this keto-friendly!
Absolutely delicious Natasha! I so appreciate you.
I’m so glad you enjoyed it!
Does almond flour thicken sauces? Just wondering because I use it more like breading for chicken and fish. My first thought would be to skip the alond flour as a thickener and just use heavy cream instead of whole milk and adjust the cheese. Ymmv.
Hi Susan, almond flour can be used as a thickener, so just add a small amount at a time.
add sausage and mushrooms to the casserole boy what a meal and good for breakfast with eggs
That sounds delicious! Thanks for sharing that with us.
Made this for Father’s Day dinner. I took it to my sister’s house, refrigerated it and baked it later that day after it came back to room temperature. I saved out the crumb topping to add half way thru the baking. It was pretty on the buffet table, super yummy and everyone asked for the recipe. Thank you!
You’re welcome! I’m so glad you enjoyed this recipe Dawne!
I loved this recipe as did everyone who ate it! Enjoy your presentation and wit in your videos. Looking forward to making more of your delicious recipes.
That is so great! I am so glad that everyone loved this recipe.
The texture of the sauce was creamy, the topping crunchy, and an appealing presentation. I did not like the garlic flavor however, and even reduced the garlic salt to 1/2 tsp. I would prefer a lemon and subtle nutmeg flavor in the sauce. Can you recommend an amount and method of adding lemon and nutmeg to the sauce to substitute for the garlic salt. Thank you!
Thank you for sharing your review. I haven’t tried with nutmeg but that sounds great.
This looks amazing, I’m going to be making it this weekend for a family dinner and I have no doubt that all will love it.
Thank you for taking the time to do the videos and bring us wonderfully tasty recipes. We do appreciate it.
You’re welcome, Laurie! I hope you love this recipe! We look forward to your feedback!
Wow this was amazing! We dont do a lot of asparagus and omg! My family couldn’t get enough! Thanks for this delicious recipe
That’s just awesome!! Thank you for sharing your wonderful review, Mariana!
WOW! This was amazing alongside your chicken fritters. The panko breadcrumbs make it extra delicious! We will be making this again.
What a great review Sarah. I am so glad that you loved my recipes!
Looks and sounds Fabulous!!
I would love to make this for Christmas, but wondering how it would do reheating. We have over an hour drive and whatever I take I will need to reheated.
Merry Christmas!!
Hi Beverly, we have enjoyed this fresh only and haven’t tested reheating that. If you experiment, let me know how you liked the recipe
Looks like it cooks in about 20 minutes. Maybe you can cook it in oven when you arrive
I loved the asparagus casserole. Easy and tasty. Served it at Thanksgiving day dinner.
I’m so glad to hear that! Thank you for sharing that with me. I hope you had an amazing Thanksgiving!
Can you cut up the asparagus into smaller pieces instead of the whole strand? I figured it might be good for thanksgiving so everyone can take a little bit if they want to try it.
Hi Chris, I think that would still work great.
Hi can I use just whole milk. Thank you.
Hi Tracey, I haven’t tried with only whole milk so I can’t say for sure, but I suspect you will have best results with something that has a little more fat (half and half or equal parts heavy cream and milk)
I made this last night! It was good, but I should’ve used the ‘garlic salt’ as listed instead of powdered garlic. I was trying to avoid too much salt as I am more of a ‘pepper’ person. However, it really does need the little bit of salt to it. I will definitely be making this again!
Yes! We love it with the garlic salt. Thank you for sharing that with us, Diana!
Natasha thanks for another great recipe will make this more often. Wishing you and your family a Happy holiday season
I’m so happy you enjoyed this recipe Linda!!
Made it, sauce did not come out as directed. Threw it out. Remade using Alfredo Sauce and Panko. Tasted GREAT. Why make the sauce and make it complicated.
Hi, You can absolutely use your favorite store-bought alfredo sauce to make it even easier. Without being there or having more information, it’s difficult to troubleshoot. I guess, I would suggest making it per the recipe without substituting any ingredients.
It was ok. I thought the sauce needed more flavor. Maybe fresh garlic and more salt.
Thank you for that feedback, Roni!
I pray that I am doing this right. I am new to the iPAD. I loved your Asparagus Alfredo recipe. How inventive. Ok I’m going to put my name and email and hope that I can see more recipes.
Thank you so much for subscribing!
Its Jane, again, I can’t wait for new recipes, Ive seen some others, they
Are absolutely fabulous. Thank goodness I at least know how to type. I haven’t got a clue how to join the service, but I will be looking for recipes whenever you feel so inclined. Thank you. Jane
I’m so happy you are enjoying our recipes, Jane!
Hi Natasha! Can I make It in aluminum dish instead ? I found it’s a bit bigger than 9×13 and I’m looking to cook it for a 14 + people, I just really don’t want to screw it as a side dish for a Thanksgiving, it look so delicious ❤️Thank you
Hi Tiana, that should work, but when using a larger pan, I would make sure the asparagus is well covered in sauce. You could also lightly season the asparagus with salt and pepper before pouring on the sauce.
Hi! I love your recipes! Question: I want to make this for Thanksgiving, but the other items that will need to be in the oven at the same time as this dish need to be cooked at 350 degrees instead of 400. Do you have any suggestions how to possibly cook this at a slightly lower temperature? Thanks in advance! Happy Holidays!
Hi Ana Maria, that should work, it will take longer with other items in the oven however at the lower temp. I hope it goes well!
Oh My, I hope that I have done this right. I am new to an iPAD. I loved your Asparagus Alfredo Recipe. How
I’m so happy you enjoyed that. Thank you for sharing that with us!
do you think this would turn out fine if I made it a day ahead of time, refridge’d, then popped in oven?
Hi Tommy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
We’re cooking for a dozen or so for Masters weekend and I want this on the table. I test drove a half recipe to get the feel for it before doubling it on the day of, and have a couple of questions. I thought the sauce was totally killer before it ever went on the asparagus and actually seemed to degrade a bit or curdle in the cooking. Also the uncovered ends just tasted like plain asparagus with no seasoning. I’m wondering whether first tossing the asparagus with EVOO and kosher salt and par cooking in the microwave for a minute two wouldn’t benefit all concerned: the sauce wouldn’t breakdown and all the asparagus would be seasoned…whatdaya think? Also might make it easier to get to the table on “the day” since we’ll be oven challenged. 🙁
Enjoying your stuff…
Bill
Hi Bill, I haven’t had any issues with separating in the sauce – I wonder if maybe an ingredient substitution or change in the process might be the culprit? Also, if you continue cooking the sauce after adding the cheese, it can curdle as with most alfredo sauces. You can toss with salt and pepper and oil initially if you prefer – no harm in doing that.
I appreciate that. Definitely not from substitution, but I may have added the cheese while still on the heat and left it a minute. I’ll have it right by Saturday for sure!
Hі there, I log on to you blog liқe every wеek.
Youｒ humoristic style is witty, keep іt up!
You’re so nice! Thank you!
Rich, but a great taste as well as presentation.
I’m so happy you enjoyed that Rex! Thank you for sharing your awesome review with me!
Can you tell me where you got that handled casserole dish? I’ve been looking for one like that. Can’t wait to try this recipe, it looks delicious!
Hi Janet, thank you! I purchased the casserole dish at my local Fred Meyer. I believe it was about $20 and it has held up really well. My local Fred Meyer still carries it in Idaho but I haven’t been able to find the same one online.
Ca you use mozzarella cheese instead of Parmesan?
Hi Iv, we love it with parmesan and the flavor profile. I haven’t tested that with mozzarella but that should work!
Iv
Yes it does!
OMG this looks and sounds delicious! I really look forward to spring when asparagus is readily available and on sale! 🙂 Thanks for the recipe; will be trying soon. 🙂
I hope you love it, Tess! Thank you for watching!
Oh my Goodness! This is great! Thank you! Brewster, NY
I’m so happy to hear that! Thank you for sharing your great review!
Natasha, I love the sauce in this recipe. Asparagus is a staple in our home, I need to try this one.
I hope you love it!! Thank you for sharing your wonderful review 🙂
I love this recipe! It’s a great side dish for many meals.
I’m so glad you enjoyed it!
Absolutely delicious!! The Alfredo sauce gives so much flavor to the asparagus casserole. Huge hit.
I’m so happy to hear that! Thank you for sharing your great review!
Just bought asparagus today! Can’t wait to try your recipe. Looks delicious!
I hope you love it and look forward to your feedback!
Love that I have a new way to prepare asparagus!
I’m so glad you enjoyed it!
This will definitely be on my Easter day menu!
That’s so great! I hope you love it!
I love baked asparagus! Love the addition of Parmesan cheese, it looks so delicious!
I’m so happy to hear that! Thank you for sharing that with me!
This is one of my favorite side dishes! So flavorful!!
Awww that’s the best! Thank you so much for sharing that with me, Jamielyn! :).
Thanks for the recipe.
Believe it or not, I already checked in this morning to see if you posted new video or not…
Definitely will try this recipe soon.
Why you don’t prep sauce in the gorgeous new stove for your videos, but on electric heater??? You have such a beautiful stove to use for your videos…
You’re so welcome, Anka! Thank you for watching this video & I hope you love it!