Cheesy Asparagus Au Gratin

35 min | easy | Mediterranean diet

Recipe by Eunice Published Apr 21, 2026

Prep Time	Cook Time	Total Time
10 min	25 min	35 min

Rate/Review

Introduction

Cheesy Asparagus Au Gratin is creamy, cozy, and packed with tender asparagus under a golden, bubbly cheese topping.

It is a lovely side dish for Easter dinner, holiday meals, or any family-style supper that needs something comforting.

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Prep the oven and asparagus

Heat the oven to 375°F and lightly grease a small baking dish.
Trim the woody ends from the asparagus and pat the stalks dry.
Mix the creamy sauce

In a bowl, whisk the heavy cream, mushroom soup, 3/4 cup mozzarella, Parmesan, garlic powder, salt, and pepper.
Stir until the sauce looks smooth and evenly seasoned.

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Assemble the gratin

Toss the asparagus with olive oil and arrange it in the baking dish.
Spoon the sauce over the top and spread it into an even layer.
Sprinkle the remaining mozzarella over the surface.
Bake until bubbly

Bake for 20 to 25 minutes, until the sauce bubbles and the asparagus turns tender.
Broil for 1 to 2 minutes if you want deeper browning.
Rest and serve

Let the dish rest for 5 minutes before serving.
The sauce thickens slightly as it cools, which makes serving much cleaner.

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Heavy cream for half-and-half plus cornstarch: Use 1/2 cup half-and-half with 1 teaspoon cornstarch. The sauce stays creamy and feels a little lighter.
Mozzarella for fontina: Fontina melts even more smoothly and adds a richer, buttery flavor. The topping still browns well and keeps the dish extra gooey.
Cream of mushroom soup for cream of celery soup: Cream of celery soup keeps the sauce velvety and adds a fresh savory note. It pairs especially well with the asparagus.

Dry the asparagus well: Wet stalks thin the sauce and slow browning. A quick pat with towels keeps the gratin creamy, not watery.
Use a snug baking dish: A smaller dish keeps the sauce around the asparagus, so the top stays moist. Too large a dish can dry out the edges.
Shred your own cheese: Freshly shredded cheese melts more smoothly than pre-shredded cheese. Bagged cheese often has starch that can make the sauce grainy.
Finish under the broiler: One minute under the broiler adds appetizing color and a few crisp spots. Watch closely, since the cheese can darken fast.

^* Approximate, per serving.
Data source: USDA FoodData Central.

Why is my sauce watery?: The asparagus may have been wet, or the dish may have baked too long. Pat the stalks dry and pull the gratin out once bubbly.
Can I make this ahead?: Yes. Assemble the dish up to one day ahead and refrigerate it covered. Add the final cheese topping before baking for the best texture.
How do I know the asparagus is done?: A knife should slide into the thickest stalk with light resistance. The asparagus should stay bright and tender, not mushy.
Can I use frozen asparagus?: You can, but thaw it fully and dry it very well first. Frozen asparagus softens faster, so check the dish a few minutes early.