Cheesy Baked Asparagus
Cheesy Baked Asparagus with mozzarella and parmesan is an amazing dish that can be enjoyed as an appetizer or a side dish. Quick, easy and full of freshness and flavor.
Servings: 8 servings
Calories: 91kcal
Ingredients
For the Asparagus:
- 2 pounds asparagus trimmed
- 2 tsp extra virgin olive oil
- 2 tsp minced garlic
- ¼ tsp ground black pepper
- ¼ tsp salt
- ½ cup whole milk
- ½ cup shredded mozzarella
- ½ cup fresh shredded parmesan cheese
- 1 tsp red pepper flakes optional
- ¼ cup chopped fresh tomatoes optional
Instructions
- Preheat oven to 400 degreed F.
- Wash and chop 2 pounds of asparagus. The ends of asparagus can be tough. Bend the asparagus until it snaps in two. The lower portion is the tough part you'll want to discard.
- Place the trimmed asparagus in a 9x13 baking dish. Drizzle with olive oil, add minced garlic, and top with salt and pepper. Toss to combine and evenly coat.
- Pour the milk evenly over the asparagus.
- Add the shredded mozzarella cheese, and parmesan over the top.
- Bake for 20-25 minutes at 400 degrees F, or until the cheese is golden brown and begins to bubble. Top with red pepper flakes. Enjoy!
Notes
- Use the freshest asparagus you can find.
- Double the ingredients if you are serving a group!
- If you are making this for little kids, you can cook the asparagus slightly longer and cut it up into small bite-sized pieces to make them easy for little ones to eat.
- Feel free to broil this dish for 1 minute after it has finished baking to get the cheese even more golden brown and crispy.
- Add more or less cheese to your liking. And feel free to add some bread crumbs on top for additional texture!
- Keep in the refrigerator for up to 3 days in an airtight container.
Nutrition
Calories: 91kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 225mg | Potassium: 271mg | Fiber: 3g | Sugar: 3g