Asparagus Casserole

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.

1. Season the asparagus. In a large bowl, mix the trimmed asparagus with olive oil, garlic, salt, and pepper. Move asparagus around and stir to coat. (You can also do this directly in your baking dish, but then you’ll need to remove it to make the layers.)
2. Assemble the layers. Place 1/3 of the asparagus into a small casserole dish (I use this one and it’s the perfect size for trimmed spears), then sprinkle with 1/3 of the cheeses. Repeat for a total of 3 layers of each.

3. Pop in the oven. Bake your asparagus casserole until the stalks are tender. (The cheeses will melt by the time this happens, too.)
4. Blend the sauce. While the asparagus is baking, make my hollandaise sauce recipe here. I can actually do it before the asparagus is even done!

3. Add the toppings. Pour the hollandaise sauce evenly over the casserole, and sprinkle with chopped chives.

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. I also love this with my pineapple glazed ham for holidays.
• 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.

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.

More Easy Asparagus Recipes

Got more asparagus? Me too! Try one of my other recipes with it:

Sauteed Asparagus

Bacon Wrapped Asparagus

Cream Of Asparagus Soup

Air Fryer Asparagus