Creamy cheesy baked to perfection, this Creamy Baked Cheesy Asparagus is the perfect side dish.
This Creamy Baked Cheesy Asparagus is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Delicious fresh asparagus in a creamy sauce and smothered with shredded cheese. This Creamy Baked Cheesy Asparagus should grace every brunch table! As far as brunch recipes go – this ones the best!
A huge shout out to Michigan Asparagus and Cabot Cheese for making today’s recipe possible.
It’s the second day of #BrunchWeek and today I’m bringing you this Creamy Baked Cheesy Asparagus.
This is one of those dishes that goes great with practically any meal. We enjoy it often just because, but it’s also just elegant and flavorful enough to wow your guests at a brunch or dinner party.
It’s also super simple to throw together which makes it a staple side dish for us.
Take a look at what the #BrunchWeek Bloggers are creating today!
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Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks
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Did you miss any of my Brunch recipes?
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Creamy Baked Cheesy Asparagus
Delicious fresh asparagus in a creamy sauce and smothered with shredded cheese. This Creamy Baked Cheesy Asparagus should grace every brunch table! As far as brunch recipes go - this ones the best!
- 2 lbs Michigan Asparagus stalks trimmed
- 3/4 cup heavy cream
- 3 tablespoons garlic minced
- 1 cup Parmesan grated
- 1 cup Cabot Farmhouse Reserve Cheddar Cheese shredded
- salt and pepper to taste
Preheat oven to 400 degrees F.
Place prepared asparagus into your baking dish.
Pour the heavy cream over the top.
Sprinkle the minced garlic over the top.
Season with salt and pepper.
Sprinkle Parmesan and shredded Cabot Farmhouse Cheddar Cheese all over the top.
Bake at 400 degrees F for 25-30 minutes or until asparagus is tender and cheese is golden.
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.