Ingredients & Substitutions
Here I explain the best ingredients for my asparagus casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
Fresh Asparagus – Trim the woody ends. You can do this all in one go with a knife, but I usually bend each stalk and let it snap. This way, just the right amount gets removed. Oil – You can use regular olive oil or avocado oil for a mild taste, or extra virgin olive oil for a richer flavor. Garlic – I used 4 cloves of fresh minced garlic, but you can substitute 2 teaspoons of jarred minced garlic or 1/2 teaspoon garlic powder. A teaspoon of lemon zest also makes a nice addition for a little lemony flavor. Shredded Cheese – I kept it simple with the cheddar and mozzarella I always have around. You can use any mixture of cheeses. Gouda, provolone, gruyere, or parmesan cheese have stronger flavors and pair nicely with asparagus. Hollandaise Sauce – The sauce makes this dish (and makes it different from my plain cheesy asparagus)! I make my easy hollandaise sauce in a blender, and it doesn’t add any extra time because you can do it while the asparagus roasts. All you need is melted butter, egg yolks, lemon juice, and sea salt. Chives – Feel free to substitute other fresh herbs, like dill or thyme. Sea Salt & Black Pepper
How To Make Asparagus Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Since my recipe for asparagus casserole is topped with hollandaise, it really tastes best fresh and is not ideal for storing. If you have leftovers, they’ll last for 3-4 days in the refrigerator, as long as you haven’t put on the sauce. Meal prep: Trim the spears in advance and keep them in an airtight container in the fridge. You can even season and layer the casserole 1-2 days ahead of time. Freeze: I don’t recommend freezing, either, as the asparagus becomes mushy and the sauce doesn’t freeze well.
Serving Ideas
The flavors in this asparagus casserole recipe just scream “spring brunch” to me! But as always, I’ve got options for different meals for you:
Sweet Brunch – To balance out the sweet, creamy flavors in this dish with something sweet, try my banana oat pancakes (my kids’ fave), protein waffles, or almond flour banana bread. Savory Brunch – Cheesy breakfast casserole is my top pick, but you can also make a simple omelette or egg muffins for something smaller. Sometimes I just throw some bacon in the oven, or pull out a platter of lox with fresh veggies. Dinner – It doesn’t have to be brunch. I’ve also served this asparagus casserole for dinner with filet mignon or reverse sear steak for holidays, or even simple baked chicken breast for regular days. Seafood – I find that this can cross over between brunch and dinner, so you decide. Try my simple baked salmon, or if you want something special, baked halibut or lobster tails. Salads – Again, these can be for brunch or dinner! A bright cucumber tomato salad or radish salad is perfect to add freshness to your meal.
More Easy Asparagus Recipes
Got more asparagus? Me too! Try one of my other recipes with it:
My Favorite Baking Dish For This Recipe
This asparagus casserole isn’t that big, so your regular 9×13 baking dish might be too big. I love to make it in this baking dish, which is a smaller version of my trusty larger one. Please enter your first name for your account. Your saved recipe will also be sent to your email.
