- 2 bunches asparagus
- 1 tbsp butter
- 1/2 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1 tbsp chicken broth
- 1/4 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/3 cup parmesan cheese, grated
- 1/8 cup pepper jack cheese, grated
- 1/2 cup mozzarella cheese, grated
- 1/2 tsp red pepper flakes
- 1/3 cup bacon, cooked and crumbled
- Preheat oven to 400 degrees. Wash and trim the asparagus, then grease the 9 X 13 baking pan and lay them in it.See how to trim asparagus in the notes below.
- In a skillet melt butter on medium heat, then add softened cream cheese, heavy whipping cream, chicken broth, garlic powder, paprika, Italian seasoning, salt, and pepper. Continuously whisk until the ingredients are thoroughly combined.
- Reduce to a medium/low heat and allow the sauce to simmer gently boiling until the heavy whipping cream has reduced and thickened. Keep whisking so that it doesn’t stick to the bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
- Once it has thickened, add the parmesan and pepper jack cheese then continue to stir until the cheeses melt and the sauce is smooth.
- Pour the cheese sauce over the asparagus down the middle of the casserole dish, avoiding the tops of the asparagus. Next, sprinkle the mozzarella cheese and crushed red pepper flakes on top of the cheese sauce. (Make sure to check out the process pics above the recipe card.)
- Bake for 15 minutes.If you prefer crunchier asparagus, you can reduce the baking time for 2-3 minutes.
- Remove from oven and add bacon crumbles to the top.
- Bake for another 3 minutes and enjoy!
The nutritional information provided for this recipe is based on dividing the casserole into 6 even servings.
How do I trim asparagus?
There are multiple ways to trim fresh asparagus. You can peel the bottom until the tough woody outside is removed, leaving the more tender juicy part of the asparagus. You can pinch the end part and bend until it snaps, or line all of your asparagus up on a cutting board and chop the ends off. Here are detailed steps if a visual is more helpful.
If I have thinner asparagus is the bake time affected?
It comes down to preference and how crunchy or tender you like asparagus. However, thinner asparagus is going to cook faster than thicker asparagus, so you may need to reduce the baking time by a couple of minutes.
Can I use other vegetables instead of asparagus in this recipe?
Yes, you can use whatever type of keto-friendly veggie you’d like! Perhaps try fresh green beans, zucchini, cauliflower, or Brussel sprouts for a nice change of pace.
Can I make this ahead?
This asparagus side is easy to make. You can also make it in advance by following all of the steps in the recipe card except baking it in the oven. When you are ready to bake it, warm it slowly by putting it in the oven while the oven is preheating then following the remaining steps in the recipe card below. Warming it slowly is very important to keep the sauce from separating. It may take a few extra minutes to bake since it has been refrigerated.
Calories: 241kcal | Carbohydrates: 8g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 387mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1742IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 3mg