Creamy Asparagus is a quick stovetop recipe and the perfect side dish to serve with any of your favorite entrees.

Chopped asparagus in a velvety cream sauce, flavored with parmesan cheese and a pop of red pepper is a recipe for pure comfort.

Creamy Asparagus on a plate with a fork

This delicious side dish is easy to make and has a flavor similar to an alfredo pasta.

It is a nice companion for baked chicken breastspork loin, or served next to a lemon pepper shrimp. Creamy asparagus will become the star of the meal!

How to Prepare Asparagus

The distinct flavor and silky texture of fresh asparagus are unlocked with proper prepping. Stalks can be quite tough and woody, almost inedible toward the cut end.

  • Hold each stalk in the middle and at the bottom. Gently bend the stalk and the woody bottom will naturally snap off. Discard the bottom.
  • Cut the remaining stalk into 1.5″ pieces.

Creamy Asparagus in a pan

How to Make Creamy Asparagus

The rest of the process is as easy as 1, 2, 3, and made right on the stovetop! Just like a chicken alfredo, this dish is rich and delicious!

  1. Cook the asparagus with garlic.
  2. Add cream and simmer until asparagus is tender crisp.
  3. Remove from heat and stir in the parmesan and remaining ingredients.

Creamy Asparagus in a pan with cream and parmesan cheese

Other Ways to Serve Asparagus

The great thing about this recipe is that the creamy, cheesy sauce could be adapted for lots of other veggies, especially broccoli, cauliflower, Brussels sprouts, or creamed peas.

Alternatively, you can turn it into creamy asparagus with chicken using leftover chicken (and even pasta) but you might like to double up on the sauce. A tasty way to stretch and transform those leftovers from the night before!

Creamy Asparagus on a plate with a fork and seasonings


Creamy asparagus can be stored tightly covered in the fridge for up to four days. This recipe is not a good candidate for the freezer. Reheat in the microwave or in a pan on the stove top.

More Ways to Prepare Asparagus


Creamy Asparagus on a plate with a fork and seasonings
5 from 23 votes↑ Click stars to rate now!
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Creamy Asparagus (stovetop)

Chopped asparagus in a velvety cream sauce is a recipe for pure comfort.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 servings
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  • 1 pounds asparagus trimmed and cut into 1.5" pieces
  • 2 teaspoons olive oil
  • 1 clove garlic minced
  • ¼ cup heavy cream
  • 1 ½ tablespoons parmesan cheese grated
  • ¼ teaspoon red chili flakes
  • salt & pepper to taste


  • Cook asparagus in olive oil over medium-high heat in a 10" skillet for 4 minutes (6 minutes if your asparagus is very thick).
  • Add garlic and cook just until fragrant. Stir in heavy cream and simmer on medium-low until asparagus is tender-crisp.
  • Remove from heat and stir in parmesan cheese and red chili flakes. Taste and season with salt* and pepper.
  • Serve warm.


*season with salt at the very end to taste as the parmesan cheese is salty!
5 from 23 votes

Nutrition Information

Calories: 101 | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 40mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1128IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Creamy Asparagus in a pan and on a plate with writing
Creamy Asparagus on a plate with a title
Ingredients for Creamy Asparagus in a pan with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Very easy and very delicious!! Will make this again and maybe try with different vegetables like green beans or Brussel sprouts. As always, thank you Holly for another great recipe!!!5 stars

  2. I liked this recipe a lot! I cooked the asparagus just a bit longer, as I was sort of tired of “tender crisp” veggies that I’ve been doing on the grill lately. It worked just right, and I enjoyed the flavors of the garlic, cream and parmesan on the asparagus. It’s a quick and perfect side dish for many meats or could even be put on toast as a veggie main dish. I’ll be making it again, soon!5 stars

  3. My husband Loves this. He grows asparagus and we have always made it sautéed or in a casserole but I found this recipe and he ask for it all the time. Thank you.

  4. I have made this several times. We all love it and it our favorite way of eating asparagus5 stars