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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Arrange the trimmed asparagus spears in a single layer in the prepared baking dish.

In a small saucepan over medium-low heat, melt the butter. Add the soft cream cheese and stir until it begins to melt and combine with the butter.

Gradually whisk in the heavy whipping cream until the sauce is smooth and slightly thickened. Stir in the garlic powder, salt, and black pepper. Remove from heat.

Pour the cream sauce evenly over the asparagus in the baking dish.

Sprinkle the shredded cheddar cheese over the sauce and asparagus. Then, sprinkle with red pepper flakes and dried Italian herbs.

Bake for 20-25 minutes, or until the casserole is golden brown and bubbly, and the asparagus is tender-crisp.

Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped thyme.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Arrange the trimmed asparagus spears in a single layer in the prepared baking dish.

In a small saucepan over medium-low heat, melt the butter. Add the soft cream cheese and stir until it begins to melt and combine with the butter.

Gradually whisk in the heavy whipping cream until the sauce is smooth and slightly thickened. Stir in the garlic powder, salt, and black pepper. Remove from heat.

Pour the cream sauce evenly over the asparagus in the baking dish.

Sprinkle the shredded cheddar cheese over the sauce and asparagus. Then, sprinkle with red pepper flakes and dried Italian herbs.

Bake for 20-25 minutes, or until the casserole is golden brown and bubbly, and the asparagus is tender-crisp.

Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped thyme.
