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Creamed asparagus is a comforting and cozy side dish with fresh asparagus in a flavorful parmesan cream sauce.
Holly’s Recipe Highlights
- Flavor: Tender-crisp asparagus in a rich, velvety Parmesan cream sauce with a hint of garlic and a touch of red pepper for subtle heat. If you like alfredo sauce, you’ll love this dish.
- Swaps: Substitute asparagus with (or add) broccoli, spinach, cauliflower, or Brussels sprouts for a different take.
- Time-Saving Tip: Use pre-trimmed asparagus or frozen asparagus cuts to reduce prep time.
Ingredient Tips For Creamed Asparagus
- Asparagus: Use fresh stalks, I prefer medium thickness (just thicker than a pencil)—if your spears are thinner or thicker, you may need to adjust the cooking time. Snap off the woody ends of the asparagus by bending each stalk until it naturally breaks.
- Cream: Heavy cream works best in this recipe as it thickens nicely.
- Parmesan: Grated parmesan makes this quick and easy. You can use freshly shredded parmesan as well.
Variations
- Bacon bits or cooked and crumbled prosciutto add pops of salty, smoky flavor as a topping.
- Other cheeses to try are crumbled feta and blue cheese.
Serving Suggestions For Creamed Asparagus
Creamed asparagus is the perfect side to lighter and more delicate proteins like salmon, roasted meats, or chicken breasts.
Leftovers
- Store leftover creamed asparagus in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stove or microwave with milk or cream to loosen the sauce.
- Make a new dish by making a casserole with buttered noodles with a breadcrumb topping. Or add leftovers to a creamy potato soup.
More Easy Asparagus Recipes
Did you make this Creamed Asparagus recipe? Leave a comment and a rating below!
Creamed Asparagus
Equipment
Ingredients
- 1 pound asparagus trimmed and cut into 1.5-inch pieces
- 2 teaspoons olive oil
- 1 clove garlic minced
- ¼ cup heavy whipping cream
- 1 ½ tablespoons grated Parmesan cheese
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Cook asparagus in olive oil over medium-high heat in a 10-inch 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Good Morning Holly! First I want to say how much I love your recipes and look forward to them everyday. Growing up we had a fresh asparagus bed at our home so we had it over the spring & early summer at least once or twice a week. We never steamed or sautéed asparagus back then but my Mother would make a piece of toast and break it up in a dish them she would warm milk & butter up. She would put the asparagus over the toast pieces and them pour the milk butter mixture over all. I still love those childhood recipes that I still make today! Our family was middle class but we always had good healthy meals every night. Thanks again for all the wonderful recipes.
I love that it brings back such sweet memories, thanks for sharing Beth! I am so glad you are enjoying our recipes ❤️
This was excellent! It’s the first non-restaurant made asparagus dish I’ve ever had that didn’t have woody pieces- the tip to bend them to snap off woody parts was very welcome. I served mine with some baked honey ham and it was almost too rich of a meal. Almost. Thanks for the recipe!
Very nice
Thanks, Nanajee! I am glad you enjoyed it.
I topped with 2 fried eggs. Absolutely one of the best asparagus recipes I have made.
That sounds like a delicious way to serve this recipe, Scott!
This is a great recipe! I love trying new recipes and this one is a keeper.
So happy you enjoyed it, Miki! Thanks for leaving a comment.
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!!!
I am so happy to hear this recipe was a hit Kathy!
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!
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.
I am so happy to hear this recipe is a hit Anne!
I have made this several times. We all love it and it our favorite way of eating asparagus
I am so glad you enjoy this recipe Dianna!
This is the only way I am going to eat asparagus for the rest of my life!!!!!
So glad you loved this recipe Angela!
Loved it! Added a little more fresh garlic. Delicious!
Excellent recipe. I will definitely add this to my veggie recipe notebook.