Cheesy Asparagus Casserole

This Cheesy Asparagus Casserole turns simple asparagus into a rich, savory side dish. The combination of Pepper Jack cheese and red pepper flakes adds a subtle heat that balances the creamy sauce made with heavy cream and beef. Pouring the sauce over the middle of the stalks keeps the tips exposed so they roast nicely, while the rest of the asparagus becomes tender in the velvety cheese sauce.

Ingredients
Asparagus – 2 bunches
Heavy whipping cream – ½ cup
Grated Parmesan cheese – ⅓ cup
Cooked and crumbled beef – ⅓ cup
Pepper Jack cheese, shredded – ⅛ cup
Soft cream cheese – ½ oz
Butter – 1 tbsp
Chicken broth – 1 tbsp
Red pepper flakes – ½ tsp
Garlic powder – ½ tsp
Italian seasoning – ¼ tsp
Paprika – ¼ tsp
Salt – ⅛ tsp
Black pepper – ⅛ tsp

Instructions
Step 1: Prep the Asparagus
Preheat oven to 400°F. Wash the asparagus and trim the woody ends. Grease a 9×13-inch baking tray and arrange the asparagus in a single layer.

Step 2: Make the Sauce Base
In a skillet over medium heat, melt the butter. Stir in cream cheese, heavy cream, chicken broth, garlic powder, paprika, Italian seasoning, salt, and pepper. Whisk constantly until smooth.

Step 3: Simmer and Thicken
Reduce heat to medium-low and simmer, whisking often to prevent scorching.

Step 4: Add the Cheeses
Once thickened, stir in Parmesan and Pepper Jack until the sauce is glossy and smooth.

Step 5: Assemble and Bake
Pour the sauce over the middle of the asparagus stalks, leaving the tips exposed. Sprinkle extra mozzarella and red pepper flakes if desired. Bake for 15 minutes. (Check at 12–13 minutes if you like slightly firmer asparagus.)

Step 6: Finish with Beef
Remove from oven, sprinkle crumbled beef on top, and bake 3 more minutes to warm the beef. Serve immediately.