Le Food Snob

Did you know there’s such thing as “Creamed Asparagus on Toast”? Really. There is. Google it. There are tons of recipes. I discovered the recipe (which seems like an odd combination if you ask me) when I was searching for a recipe for creamed asparagus. In fact even recipes that I thought might actually be strictly involving asparagus and cream (sans toast) ended up having toast involved when I clicked on the links. Hmph!

I was ready to give up and move on to other asparagus recipes (like creamy asparagus soup) when I stumbled upon what has to be the most delicious (and decadent/fatty) asparagus recipe I’ve ever seen at Will Cook for Smiles. I promptly fell in love and knew I needed to try it.


  • 1 lb asparagus stalks
  • 1 c. heavy whipping cream or half and half
  • 1 T. Italian seasoning
  • Salt and pepper
  • ½ c. freshly grated Asiago cheese
  • 1 c. shredded mozzarella cheese



  1. Preheat the oven to 400 and lightly grease a 1.5-2 quart baking dish or 8×8 pan.
  2. Wash and dry the asparagus stalks. Snap off the ends. Place asparagus into the baking dish.
  3. Pour heavy cream over asparagus. Sprinkle the salt, pepper and seasoning over the dish and then top with cheeses.
  4. In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese.
  5. Bake for 10-15 minutes or until desired doneness.

I can’t say enough good things about this dish. I love the flavor of heavy cream, cheese and Italian seasoning. I mean really. Who wouldn’t? The asparagus is just a healthy little additive bonus.

You can prepare this dish as previously described or in individual dishes as you need them. I prefer the individual dishes unless you are eating this all in one sitting. There’s nothing worse to me than reheating asparagus. Especially if you overcook it the first go round. I would divide the portions above by one-fourth and serve in individual chafing dishes, if you have them.

Recipe rating: 


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