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keto asparagus parmesan bake

Keto Asparagus Parmesan Bake

This keto asparagus parmesan bake is creamy, cheesy, and full of garlic flavor. Fresh asparagus is baked in cream and butter, then topped with parmesan until golden. It’s easy, comforting, and perfect for a low-carb dinner or side dish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1½ pounds fresh asparagus trimmed
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • ¾ cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Optional:
  • ½ cup shredded gruyere or mozzarella cheese

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Lightly butter a medium baking dish.
  3. Lay the asparagus in a single layer in the dish.
  4. Melt the butter in a small pan over low heat.
  5. Add the garlic and cook for 30 seconds until fragrant.
  6. Pour the garlic butter evenly over the asparagus.
  7. Pour the heavy cream over the asparagus.
  8. Sprinkle salt and black pepper on top.
  9. Cover evenly with grated parmesan cheese.
  10. Bake uncovered for 18–22 minutes, until the asparagus is tender and the cheese is golden.
  11. Broil for 1–2 minutes if you want a crispier top.
  12. Let rest for 5 minutes before serving.

Notes

  • Use fresh asparagus for the best texture. Frozen asparagus releases too much water.
  • Grate parmesan yourself. Pre-shredded cheese doesn’t melt as well.
  • For extra crunch, broil briefly at the end and watch closely.
  • Leftovers keep well in the fridge for up to 3 days.