Description
A creamy, cheesy, low-carb side dish that transforms fresh asparagus into a comforting casserole packed with mozzarella, parmesan, and crispy bacon. It’s fast, keto-friendly, and loved even by non-keto eaters.
Ingredients
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2 bunches (approx. 900g) asparagus, washed and trimmed
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1 tbsp butter
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1/2 oz cream cheese, softened
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1/2 cup heavy whipping cream
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1 tbsp chicken broth
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1/4 tsp Italian seasoning
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1/2 tsp garlic powder
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1/4 tsp paprika
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1/8 tsp salt
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1/8 tsp pepper
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1/3 cup grated parmesan cheese
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1/8 cup grated pepper jack cheese
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1/2 cup grated mozzarella cheese
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1/2 tsp red pepper flakes
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and arrange asparagus in a single layer.
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In a skillet over medium heat, melt butter. Add cream cheese, heavy cream, chicken broth, and all seasonings. Whisk until smooth.
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Reduce heat and simmer for 4–5 minutes, whisking, until the sauce thickens.
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Stir in parmesan and pepper jack cheese until smooth.
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Pour cheese sauce evenly over the asparagus, leaving the tips exposed.
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Sprinkle mozzarella and red pepper flakes on top.
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Bake uncovered for 15 minutes (or 12 for crunchier asparagus).
Notes
Simmering the sauce is essential for a thick, clingy texture.
Adjust baking time for desired asparagus tenderness.
For extra spice, increase red pepper flakes slightly.
Can be prepared ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American