This creamy, cheesy asparagus casserole with a crunchy topping is the low carb side dish that disappears quick. It’s like a steakhouse upgrade in every bite!
Holly’s Recipe Highlights
- Flavor: Garlicky cream cheese, sharp cheddar, and salty parmesan coat tender asparagus, topped with a bubbly, crunchy pork rind finish.
- Skill Level: Beginner friendly, with no roux or complicated sauce preparation.
- Tools: While the technique is easy, you will need a few tools including a large pot, saucepan, whisk, and a 2.5-quart baking dish.
- Serving Suggestions: I love serving this alongside a juicy steak, a holiday ham, grilled chicken, or pork chops.
Creamy Casserole Ingredients
- Asparagus: Choose medium to thick spears for a tender-crisp bite. Thin ones can overcook fast and if using frozen, thaw and pat very dry.
- Cream: Heavy cream helps create a rich sauce. You can use half-and-half but it will be thinner and won’t hold up as well.
- Cheese: Use full-fat cream cheese for a smooth sauce. Sharp cheddar adds bold flavor, but you can use gruyere which melts smoothly but tends to have a nutty, gratin-style. Swiss cheese can work as well. Stir in Parmesan for salty depth.
- Pork Rinds: They add a keto-friendly, gluten free “breadcrumb” crunch. Mix in extra parmesan with the rinds to help brown the topping and boost flavor.
- Easy Add Ins: Crispy bacon bits, chopped cooked ham, or sautéed mushrooms can be added for an even more hearty casserole.
Quick Steps, Cozy Results
- Cook asparagus in boiling salted water. Remove and drain.
- Cook butter and garlic in a pot. Add cream cheese and cream.
- Remove from heat. Add cheddar and parmesan.
- Pour the sauce over the asparagus. Sprinkle the rinds and more Parmesan.
- Bake (full recipe below).
Holly’s Top Tips
- To make ahead of time, blanch asparagus and prep the sauce up to 1 day ahead, then refrigerate separately. Assemble and bake when needed.
- Do not over cook the asparagus. Remove once it becomes bright green, it will finish cooking in the oven.
- Be sure to drain the blanched asparagus and dry well so the sauce does not become watery.
- For the best sauce, cube the cream cheese. Not only will it melt faster, it will have fewer lumps. Whisk over medium heat, then remove before adding shredded cheese so it stays silky, not grainy.
- If pork rinds brown too quickly, cover with foil for the last 5 to 10 minutes.
Leftovers That Still Taste Fresh
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. The sauce, if frozen, may separate which affects the texture but not the flavor.
Reheat covered in a 350°F oven until hot, or microwave in short bursts. Add a sprinkle of Parmesan and a minute under the broiler to refresh the topping.
Leftovers work well chopped into scrambled eggs, an omelete, or a crustless quiche style bake.
Steakhouse Sides, Low Carb Style
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Asparagus Casserole
Equipment
Ingredients
- 2 pounds asparagus trimmed and cut into 2 inch pieces
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 4 ounces cream cheese
- 1½ cups shredded sharp cheddar cheese or gruyere
- ¼ cup grated parmesan cheese divided
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ⅓ cup crushed pork rinds
Instructions
- Preheat oven to 375℉. Bring a large pot of salted water to boil.
- Add trimmed asparagus to the water and simmer for 2 to 3 minutes until bright green but still crisp. Drain well and transfer to a 2.5 quart baking dish.
- In a pot over medium heat, melt butter. Add garlic and cook for 30 seconds. Stir in cream cheese and heavy cream until sauce is smooth and the cream cheese has melted. Remove from heat and whisk in cheddar cheese, half of the parmesan, onion powder, and pepper.
- Pour sauce over the asparagus and toss to coat. Spread into an even layer.
- Sprinkle pork rinds and the remaining parmesan over the casserole.
- Bake 20 to 25 minutes or until top is browned and bubbly.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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