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.

Asparagus casserole in baking dish with creamy cheesy topping

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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.

Finished asparagus casserole recipe with crisp bread crumb topping

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.

Ingredients for asparagus casserole with thick and thin asparagus, half and half, cheese, bread crumbs, butter and flour

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.

How to select and trim asparagus by snapping off the ends

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:

  1. Butter a 9×13 casserole and arrange trimmed asparagus, packing it so the surface is level.
  2. 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.
  3. Pour sauce over casserole and bake at 400˚F for 15-18 min.
  4. 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.
  5. Broil 2-3 minutes at the end until topping is crisp and golden.

Step by step photos how to make asparagus casserole, sauce and crisp cheesy topping

Our Best Asparagus Recipes:

Baked Asparagus Casserole

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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Natasha's Kitchen Cookbook

Asparagus Casserole

4.99 from 120 votes
Author: Natasha of NatashasKitchen.com
Asparagus Casserole bake on kitchen towel
Asparagus Casserole in a creamy Alfredo sauce topped with crisp cheesy bread crumbs. This asparagus bake is easy and impressive.
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 as a side dish
  • 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

208kcal Calories11g Carbs7g Protein15g Fat9g Saturated Fat48mg Cholesterol827mg Sodium330mg Potassium2g Fiber2g Sugar1325IU Vitamin A6.9mg Vitamin C238mg Calcium2.9mg Iron
Nutrition Facts
Asparagus Casserole
Amount per Serving
Calories
208
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
48
mg
16
%
Sodium
 
827
mg
36
%
Potassium
 
330
mg
9
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
1325
IU
27
%
Vitamin C
 
6.9
mg
8
%
Calcium
 
238
mg
24
%
Iron
 
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: asparagus casserole
Skill Level: Easy
Cost to Make: $
Calories: 208

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

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Marsha
    April 10, 2024

    Hi Natasha! I love all your recipes! Do you think leftovers of this can be frozen? It makes a lot and it is just for me.

    Reply

    • NatashasKitchen.com
      April 10, 2024

      Hi Marsha! I’m not sure that leftovers would freeze well. In my experience, asparagus gets very mushy when thawed. You can make a smaller portion. Just adjust the number of servings at the top in the recipe card and it will convert the ingredients list for you.

      Reply

  • Debra
    April 2, 2024

    I made this gluten free using Trader Joe’s All Purpose Gluten Free Flour and GF Panko Crumbs and it was delicious! The alfredo sauce didn’t thicken up as much as I had hoped; perhaps this was because of the GF Flour (?). I used freshly grated parmesan cheese, which had plenty of salt in it, so the recipe came out a little salty for me; maybe I’ll use half the salt next time. But it still tasted amazing and the presentation was beautiful (just like yours!). We had it with slow roasted leg of lamb and mashed potatoes. My entire family said this needs to be a regular at Easter dinner! Thanks for another great recipe, Natasha!

    Reply

    • Natasha's Kitchen
      April 2, 2024

      Thanks a lot for sharing, Debra! I’m happy to know that you enjoyed this recipe!

      Reply

  • Nancy
    March 29, 2024

    I can’t print the asparagus casserole dish. I think there is something wrong on your end because I print lots of recipes of the internet.
    Thanks looks like a great recipe. I’m going to try it.

    Reply

    • Natasha
      March 30, 2024

      HI Nancy, if you click “jump to recipe” and then click print in the recipe card, you will see the print-friendly recipe card pop up. I just tested it on my desktop and didn’t experience any issues. Hopefully it was a temporary issue and is now working for you. If you are still having issues with printing, please let me know the steps you are taking and what device you are using and I will do my best to troubleshoot. I hope you love the Asparagus Casserole!

      Reply

  • Patty
    March 29, 2024

    This recipe looks amazing. I will add to Easter dinner. Can you make the sauce the day before?

    Reply

    • Natashas Kitchen
      March 29, 2024

      Hi Patty, I haven’t tried making the sauce ahead to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • June
    March 19, 2024

    Natasha, the recipe sounds great! I love fresh asparagus for Easter dinner. However, I have a large enough crowd coming that I need a casserole I can make in advance.

    Can this be prepared the night before or several hours before baking? If you could let me know if this is possible, and if I have to make any alterations in the recipe to accommodate that timeframe… I sure would appreciate your feedback.

    Many thanks and best regards,

    Reply

    • NatashasKitchen.com
      March 20, 2024

      Hi June! You could clean/rinse the asparagus and get the rest of your your ingredients ready to go but make the sauce and pour it over the asparagus before you bake it. I’m not sure how this would hold up if you don’t bake it right away.

      Reply

  • Giana
    March 11, 2024

    Hi, Natasha! I’m planning on making this recipe for easter. Can I prepare it in advance, maybe the night before? Thank you!

    Reply

    • NatashasKitchen.com
      March 11, 2024

      Hi Giana! You could clean/rinse the asparagus and get the rest of your your ingredients ready to go but make the sauce and pour it over the asparagus before you bake it. I’m not sure how this would hold up if you don’t bake it right away.

      Reply

  • Carla
    March 4, 2024

    This recipe is awesome! I halfed the recipe for just the two of us and only baked about 10 minutes before I added the crumb topping because my asparagus was very thin. Definitely going to be a go to recipe. Made it last night and I would be fine with eating it again tonight.

    Reply

    • Natasha's Kitchen
      March 4, 2024

      Sounds great! Happy to know that you enjoyed it!

      Reply

  • Katy
    January 6, 2024

    I made this for our extended family Christmas dinner this year. It was amazing! Everyone raved about it ( even the very young children) and insisted it be added to the menu permanently.

    Reply

    • NatashasKitchen.com
      January 6, 2024

      That’s wonderful, Katy!

      Reply

  • LGC
    November 21, 2023

    What do you think about pre-blanching the asparagus, followed by ice water dip (to stop the cooking, then blot dry) to help ensure tender spears (and would also preserve bright green color)?

    Reply

    • Natashas Kitchen
      November 21, 2023

      Hi LGC, this recipe gets to the perfect tenderness when we make it as written, I recommend trying it this way to see how you like it first, we haven’t found a need to blanch it in the past. I hope you love it.

      Reply

      • LGC
        November 21, 2023

        Thank you, Natasha — will prepare it according to your advice for family Thanksgiving. Blessings to all.

        Reply

        • LGC
          November 24, 2023

          It turned out beautifully, blanching asparagus not needed — it was just the right tenderness at 18 minutes plus extra 3 minutes on low broil to toast the crumbs. Big hit with the Thanksgiving crowd!

          Reply

          • NatashasKitchen.com
            November 24, 2023

            I’m so glad it was a hit!

  • Cindy
    October 19, 2023

    EXCELLENT!!! Thank you for this delicious recipe! I’m not a fan of asparagus and I was looking for a recipe to make for my boyfriend when I came across this recipe. Well now I LOVE asparagus!!!

    Reply

    • NatashasKitchen.com
      October 20, 2023

      That’s wonderful, Cindy!

      Reply

  • Susan
    July 8, 2023

    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

    Reply

  • Ken Burton
    May 17, 2023

    Excellent recipe that I have made several times. Leftovers are delicious for breakfast served in an omelet.

    Reply

    • NatashasKitchen.com
      May 17, 2023

      Thank you for sharing, Ken! I’m glad you love the recipe.

      Reply

  • Michelle Brubaker
    May 16, 2023

    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!

    Reply

  • Kristen
    March 23, 2023

    Can I use frozen asparagus with this ? We have four bags in our freezer that I need to use up.

    Reply

    • NatashasKitchen.com
      March 23, 2023

      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.

      Reply

  • Dajana
    January 9, 2023

    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?

    Reply

    • NatashasKitchen.com
      January 9, 2023

      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.

      Reply

  • KelseyB
    December 12, 2022

    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!

    Reply

    • NatashasKitchen.com
      December 12, 2022

      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 🙂

      Reply

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