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Keto Cheesy Baked Asparagus - Simple, Creamy, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds asparagus, woody ends trimmed
  • 1 tablespoon olive oil or melted butter
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella (or provolone), divided
  • 1 tablespoon lemon juice, plus lemon zest for finishing (optional but recommended)
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly grease a baking dish that fits the asparagus in a single layer.
  2. Trim the asparagus: Snap off the woody ends where they naturally break, or trim about 1–2 inches from the bottom.
  3. Season the spears: Place asparagus in the baking dish. Drizzle with olive oil or butter, then sprinkle with garlic, onion powder, salt, pepper, and red pepper flakes if using. Toss to coat and spread out evenly.
  4. Mix the cheesy cream: In a small bowl, whisk together heavy cream, Parmesan, and half of the mozzarella. Stir in lemon juice if using.
  5. Assemble: Pour the cheesy cream evenly over the asparagus. Top with the remaining mozzarella.
  6. Bake: Bake for 12–15 minutes, until the asparagus is tender but not mushy and the cheese is melted and starting to brown at the edges.
  7. Broil for color (optional): If you want extra golden spots, switch to broil for 1–2 minutes. Watch closely to avoid burning.
  8. Finish and serve: Let rest for 2–3 minutes. Add lemon zest and fresh herbs. Taste and adjust salt. Serve hot.