This Stovetop Creamed Asparagus with Parmesan takes fresh, crisp asparagus and smothers it in Parmesan cream sauce for the perfect balance of fresh and creamy.
The combination of the tender earthy asparagus with the velvety, cheesy sauce is a combination of textures, flavors, and aromas that work together in harmony to create a whole new tasting experience (see also: Cheesy Baked Asparagus Casserole!).
Plus, this easy asparagus recipe only required one pan and about 20 minutes to come together! And with less than ten simple ingredients, it brings deep flavors. All recipe qualities, that, as a busy mom who loves big flavor, I can certainly get behind.
Creamed Asparagus Ingredient Highlights
One bunch of asparagus is usually about 1 pound of asparagus. Fresh or frozen (thawed).
Heavy cream is preferred in this recipe, but you can also use half & half or milk in a pinch (though the sauce won’t be as thick and rich).
Creamed Asparagus Tips and Tricks
How to Make Creamy Asparagus
Once you bring your asparagus home, you can keep it fresh for up to a week if you store it correctly. Place the asparagus in a glass jar with their tips facing up and fill it with about 2-3 inches of water so that the ends are fully submerged.
Before cooking your asparagus, rinse or soak it to clean it. Asparagus is notorious for having tough-to-chew โwoodyโ ends. The easiest way to remove those tough ends is to simply snap them off.
Hold the asparagus in two clean hands and break them in two pieces. The asparagus will naturally break right at the point where the ends start to get tough.
Peel and mince the garlic and add it to a saucepan over medium heat with the asparagus, butter, salt, and pepper. Try to get the asparagus in a single layer, so that they are not overlapping one another.
Continue to cook the asparagus, tossing occasionally, until the asparagus is tender, and the garlic starts to brown.
Then, add the cream and nutmeg and toss again. Continue to cook over medium heat until about half of the liquid has evaporated. Once your cream has thickened, turn your heat source off, but keep the pan on the burner.
Add the Parmesan cheese and stir to thicken the sauce and coat the asparagus.
How to Store Leftover Creamed Asparagus
Store leftovers in an airtight container in the refrigerator for up to 3 days. The best ways to reheat the creamed asparagus are either over the stove or in the oven.
Add the leftovers back to the pan and cover it. Heat over medium for about 8-10 minutes, tossing occasionally until heated through.
To reheat leftover creamed asparagus in the oven, preheat your oven to 350ยฐF. Add the asparagus to a baking dish and cover it with aluminum foil. Bake for 15-20 minutes until hot.
I do not recommend freezing leftovers as the sauce will split.
Stovetop Creamed Asparagus with Parmesan
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 pound asparagus (1 bunch asparagus = approx. 1 pound)
- 2 cloves garlic
- 2 tablespoons unsalted butter
- โ teaspoon salt
- โ teaspoon black pepper
- ยผ cup cream, half and half, or milk
- 3 tablespoons grated Parmesan cheese
- ยฝ teaspoon ground nutmeg (optional but recommended)
Instructions
- Prep your asparagus by rinsing and snapping off the ends, and peel and mince your garlic (detailed instructions above).
- To a large saucepan over medium heat, add the butter, asparagus, garlic, salt, and pepper. Sautee on high until the garlic starts to brown (about 5-7 minutes), tossing occasionally.
- Add the cream (or half and half or milk) and nutmeg and simmer until about half of the liquid has evaporated.
- Turn heat source off and add the Parmesan, tossing to coat the asparagus in the creamy Parmesan sauce. Enjoy hot!
Pro Tips
- Asparagus tips can be composted or used to make your own vegetable broth.ย
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