Best 20 Cheesy Asparagus Recipes

CHEESY ASPARAGUS CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain well; set aside. , In a large saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper. , Preheat oven to 350°. In an ungreased 11x7-in. baking dish, layer half of the asparagus. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. , Bake, uncovered, until heated through, 30 minutes.

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

CHEESY BAKED ASPARAGUS

Steps:

• 1. Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter.
• 2. Sprinkle the house seasoning and Parmesan cheese over the top.
• 3. Place in a 400 degree oven for 15 minutes.
• 4. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top.
• 5. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

CHEESY CREAM OF ASPARAGUS SOUP

Steps:

• Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.

CHEESY ASPARAGUS TART

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
• Preheat the oven to 450 degrees F.
• Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
• Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
• Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
• Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
• Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

CHEESY ASPARAGUS PASTA

Steps:

• Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
• Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
• Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Spread out asparagus on the prepared baking sheet and sprinkle with olive oil, fresh garlic, and cracked peppercorns. Toss to coat evenly.
• Bake in the preheated oven for 12 to 15 minutes. Remove from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread Gouda cheese down the center of the asparagus spears and broil until cheese is melted, 3 to 5 minutes. Remove from oven and sprinkle with pink Himalayan salt.

CHEESY CHICKEN AND ASPARAGUS

Steps:

• In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.

RICH AND CHEESY HAM AND ASPARAGUS NOODLE CASSEROLE

Steps:

• In large bowl, mix together well the first 4 ingredients.
• Gently fold in rest of ingredients except noodles and potato chips.
• Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
• Fold in noodles.
• Pour/spoon into lightly greased 13x9 baking dish.
• Top with crushed potato chips.
• Bake in 350 oven for 35 minutes til bubbly!
• *Do not precook asparagus.
• **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

BAKED ASPARAGUS WITH CHEESY ONION TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a large baking sheet with cooking spray.
• Snip the white ends off of the asparagus so that all of the stalks are roughly the same length. Lay the stalks on a baking sheet so that they are all touching.
• Drizzle asparagus stalks with olive oil. Shake the onion soup mix packet to mix up any settled ingredients; sprinkle over asparagus.
• Bake in the preheated oven until softened and lightly browned, 25 to 35 minutes.
• Remove from oven; sprinkle mozzarella cheese on top of the asparagus. Continue baking until cheese is melted and starting to brown, about 5 minutes more.

CHEESY ASPARAGUS AND POTATO SOUP

Steps:

• 1. In a large saucepan cook onion in oil over medium heat until tender. Add butter, when melted add garlic, salt and pepper, sprinkle flour over onion and stir to coat. Cooking a minute or two. Then whisk in broth and milk, add asparagus and potatoes. Cook and stir until bubbly, reduce heat, simmer covered 10-12 minutes or just until veggies are tender, stirring occasionally.
• 2. Remove from heat, add cheese and cream, stir until melted and well blended.
• 3. Makes 4-6 servings
• 4. *top with crumbled bacon if desired *Broccoli may be substituted for asparagus *adding chopped mushrooms when you add the onions is great!

CHEESY ASPARAGUS SOUP

Steps:

• Bring 4 cups chicken stock to a boil in a saucepan. Add asparagus and cook until tender, 3 to 5 minutes. Drain asparagus, reserving the stock. Set a few asparagus tips aside for garnish.
• Heat butter and olive oil in a stockpot over medium heat. Add onion and celery and cook until tender, 6 to 8 minutes. Add garlic; cook and stir until fragrant, about 3 minutes more.
• Stir flour into onion mixture until combined, about 2 minutes. Add remaining 2 cups chicken stock; cook and stir until thickened, about 5 minutes more. Add cooked asparagus stalks and remaining reserved asparagus-chicken stock; bring soup to a boil.
• Heat half-and-half in a small saucepan over medium heat until warmed slightly, 1 to 2 minutes. Add warmed half-and-half to soup, reduce heat, and simmer until flavors have blended, about 10 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to stockpot. Add American cheese and stir until melted; season with salt and pepper. Garnish with asparagus tips.

CHEESY ASPARAGUS SOUP

Steps:

• In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot.

CHEESY ASPARAGUS BEEF ROLL-UPS

Steps:

• Melt the butter in a large skillet over medium-high heat. Stir in the asparagus, 3 minced cloves of garlic, red onion, red wine vinegar, soy sauce, chicken broth, 1 teaspoon garlic salt, 1 tablespoon garlic herb seasoning blend, and 1 teaspoon black pepper. Cover and simmer until the asparagus is tender, stirring once, about 10 minutes. Remove from heat and set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Season both sides of the steaks with the remaining 2 teaspoons garlic salt, 1 teaspoon black pepper, and 1 tablespoon garlic and herb seasoning blend. Spread the Dijon mustard evenly on one side of each steak, then top with the remaining 2 minced cloves of garlic. Divide the sauerkraut evenly over the steaks, then arrange 3 to 4 pieces of asparagus on top. Spread 3 torn slices American cheese over the asparagus, then spoon about 3 tablespoonfuls of the cream of mushroom soup on top. Roll each steak up like a jelly roll and place in a casserole dish. Distribute the remaining asparagus spears around the rolled steaks.
• Place the remaining cream of mushroom soup, sour cream, Parmesan cheese, and 1 slice American cheese into a blender. Cover, and puree until smooth. Pour the soup mixture over the steaks and asparagus. Cover the casserole dish with aluminum foil.
• Bake in the preheated oven until the meat is beginning to firm, and is hot and slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

CHEESY BAKED ASPARAGUS RECIPE - (4.5/5)

Steps:

• Line a baking sheet with foil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and parmesan cheese over the top. Place in a 400°F oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top. Return to the oven for an additional 5 to 7 minutes to melt the cheese and let it begin to brown.

CHEESY ASPARAGUS BITES

Steps:

• In a skillet, saute onion and garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the onion mixture and eggs. , Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. , Stir into cheese mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes. Cut into small squares; serve warm.

CHEESY ASPARAGUS CASSEROLE

Steps:

• Bring 1/2 inch water to a boil in a saucepan. Add asparagus, cover, and steam until tender, about 8 minutes. Drain.
• Spread a thin layer of butter onto each bread slice. Cut bread into cubes.
• Stir cream of mushroom soup, processed cheese food, and 2/3 of buttered bread cubes together in a bowl; stir in asparagus. Transfer asparagus mixture to a 9x13-inch baking dish; top with remaining bread cubes.
• Bake in the preheated oven until bread is golden brown, about 20 minutes.

CHEESY ASPARAGUS CASSEROLE

Steps:

• Hard boil the eggs.
• Cut asparagus into bite size pieces and parboil.
• Line a 2.5 litre casserole dish with asparagus, then sliced or chopped eggs.
• Melt 2 Tbsp butter in a nonstick saucepan.
• Add enough flour to make a thick paste.
• Add milk in stages, stirring constantly until all is thick and smooth.
• Add grated cheddar and stir until melted.
• Pour the cheese sauce over the asparagus and eggs.
• Melt 2 Tbsp butter in saucepan (use the same one, no need to wash it) and add the cornflakes.
• Mix until all are coated with butter.
• Sprinkle cornflakes over all and bake in the oven for 25 minutes at 350°F.
• Or you can put it in the microwave for about 5 minutes.

CHEESY ASPARAGUS AND HAM

Steps:

• In large skillet, melt butter, stir in flour, cook 1 minute.
• Slowly stir in milk, cook until bubbly.
• Add cheese, salt and pepper, mix well.
• Remove from heat.
• Put 3 pieces asparagus on each ham slice.
• Roll up and place in 13x9 baking pan.
• Cover with the cheese sauce.
• Sprinkle with crumbs.
• Bake at 375* for 20 minutes.

CHEESY ASPARAGUS

Steps:

• Preheat oven to 400 degrees.
• Drain liquid from canned asparagus into a liquid measuring cup and add enough cream to equal 3 cups of liquid.
• Place drained asparagus in a casserole dish.
• Melt butter over medium heat.
• Whisk in flour and a dash of salt and pepper, allow to cook for 2 minutes.
• Add cream mixture and cook over medium heat, stirring often, until sauce is thickened and bubbly.
• Turn heat to low; add cheese and stir until cheese is melted.
• Pour cheese sauce over the asparagus and heat in the oven for 15-20 minutes.