This Alfredo Baked Asparagus is made with a rich and creamy homemade alfredo sauce that’ll convince even the kids to give those veggies a try! Tender asparagus and Alfredo sauce were made for each other!
I think I’ve finally learned to love asparagus. It was a tough one for me…I never really liked the green veggie, but my whole family did so I kept at it and now? It’s pretty dang good!
I employed all my usual tricks for learning to love a food. First, I pair the offensive food with something that is already a favorite. (In this case that’s my keto alfredo sauce.) Then, I just keep trying it again and again with different cooking methods, seasonings, and sauces. Eventually, that food grows on me and suddenly we have a new food to love!
I’ve used this method on my kids (and husband!) successfully for years and now I have a house full of people that are quite adventurous eaters and pretty willing to try anything!
Anyway, if you’re also learning to love asparagus, or you already love it and want more ways to enjoy it, I highly recommend this Alfredo Baked Asparagus.
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Asparagus – Start with fresh, trimmed asparagus. To trim the asparagus, take one spear in your hand and gently bend near the bottom until it breaks. Use this as a guide to trim off the woody ends of the rest of the asparagus.
Alfredo Sauce – This recipe features a simple, homemade Alfredo sauce that’s rich and creamy! You’ll need heavy cream, butter, cream cheese, and Parmesan. Use a good quality Parmesan cheese here for a smooth sauce! The kind in the shaker jar is not the one today.
Seasoning – The alfredo sauce does most of the work in this recipe but we also like to season up the asparagus with some garlic salt and cracked pepper for flavor. Add red pepper flakes if you want to spice it up a bit!
Plain asparagus can be a bit boring or offensive to picky eaters, but adding creamy Alfredo sauce is a sure way to get everyone excited for dinner.
In a rush? This dish only needs about 10 minutes of hands on time, but you could easily use a jar of Alfredo sauce and cut that time in half.
How To Make Alfredo Baked Asparagus:
- Asparagus – Add the spears of asparagus to an 8×8 baking dish along with the olive oil, garlic salt, and pepper. Stir it up well to coat the asparagus in the oil and seasoning. Spread the asparagus into a single layer (or close to it) and then bake it uncovered for 15 to 18 minutes at 375 degrees, or until it is tender-crisp. You can prepare the alfredo sauce while it bakes.
- Melt – Add the heavy cream, butter, and cream cheese to a small sauce pan over medium heat. Stir often to prevent the mixture from burning. When it is hot and the cream cheese has melted remove the pan from the heat.
- Cheese – Whisk in the Parmesan with the other ingredients to melt it until it forms a smooth alfredo sauce. You should be able to do this off the heat, but if your cheese isn’t melting you can put the pan back on a low het while whisking.
- Combine – When the asparagus and alfredo sauce are ready, pour the sauce over the asparagus down the center of the pan covering the middle of the asparagus spears and leaving the tips and ends uncovered.
- Finish – Return the dish to the oven and continue baking uncovered for 4 to 5 minutes or until the asparagus is as tender as you like! Sprinkle on some black pepper to taste and maybe some chopped fresh parsley and serve!
To trim the asparagus, take one spear in your hand and gently bend near the bottom until it breaks. Use this as a guide to trim off the woody ends of the rest of the asparagus.
What To Serve With Asparagus:
Asparagus is a great side and this alfredo baked asparagus is even better! You can pair this dish with anything you’d normally serve asparagus with, which is usually a protein.
Steak, chicken, pork, seafood… they’re all going to taste great alongside this creamy alfredo asparagus! I think any of these recipes would go well with it:
You can keep any leftover alfredo baked asparagus stored in an airtight container in the refrigerator for about 2 to 3 days. You can reheat in the oven or the microwave.
I’ve only ever used fresh asparagus spears for this recipe but I do think it would be fine to use frozen, thawed asparagus.
We like a nice tender-crisp texture to these veggies and it all depends on how long you pre-bake the asparagus and then how long you finish baking them with the alfredo sauce. You can make them as crisp or as tender as you prefer!
MORE KETO ASPARAGUS RECIPES!
- Garlic Butter Chicken & Asparagus
- Cheesy Baked Asparagus
- Prosciutto Wrapped Asparagus
- Garlic Parmesan Asparagus
- Asparagus Stuffed Chicken
- Air Fryer Bacon Wrapped Asparagus
Alfredo Baked Asparagus
- 1 pound asparagus trimmed
- 2 teaspoons olive oil
- 1/2 teaspoon garlic salt
- ½ teaspoon cracked pepper
- ¼ cup heavy cream
- 2 tablespoons butter
- 1 tablespoon cream cheese
- ½ cup shredded Parmesan
- Preheat oven to 375 degrees.
- Add the asparagus, olive oil, garlic salt, and pepper to the baking dish and stir to coat the asparagus in the oil and seasoning. Spread asparagus in a single layer in the baking dish.
- Bake for 15-18 minutes or until asparagus is tender-crisp.
- While the asparagus is baking, heat the cream, butter, and cream cheese over medium heat in a small sauce pan, stirring often to prevent burning.
- Once the mixture is hot and the cream cheese has melted, remove from the heat and whisk in the Parmesan until the cheese has fully melted and the mixture is smooth.
- Pour the alfredo sauce over the asparagus down the center of the pan, covering the middle portions of the asparagus and leaving the tips and ends uncovered, and return to the oven for 4-5 minutes, until asparagus is as tender as you’d like.
- Sprinkle with additional cracked black pepper before serving.