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Cheesy Baked Asparagus with Mascarpone and Parmesan

© 2024 |

© 2024 |

This dish is a delicious and fuss-free way to showcase this spring's favourite veggie. The green asparagus still retains its texture and flavour, but it's enveloped in a rich, creamy, cheesy custard-like sauce. It's is surprisingly simple with a very short list of ingredients, but so flavourful and decadent. Use medium asparagus for this recipe, as delicate, thin spears will overcook. Mascarpone has 55% fat, if it is too rich for you, then substitute with ricotta or crème fraîche.

  • 800 g-1 kg Green asparagus, trimmed
  • Sea salt and freshly milled black pepper
  • 200 g Mascarpone
  • 2 Eggs
  • 50 g Parmigiano-Reggiano, grated
  • Chives and sprouts to garnich, optional
  1. Preheat the oven to 200C/400F. Wash the asparagus and cut off the woody ends. Cook the asparagus in a pot of boiling salted water for 5 minutes. Drain, rinse and drain well.
  2. Place the asparagus spears in a baking dish. Season with black pepper. Mix the mascarpone with the eggs until smooth. Season with pepper and a little salt and spread over the asparagus.
  3. Finely grate the Parmesan over the asparagus and bake in the hot oven for 25 minutes until golden brown. Serve, garnished with chives and sprouts if using.

© 2024 |

© 2024 |


Javier 7/5/24 12:28

Your presentation is absolotely stunning! I love asparagus, yummy recipe!

Tom 7/5/24 13:35

...this looks fabulous, I picked asparagus last night.

Rose world 7/5/24 13:37

Oh my. This looked great and beautiful. I love asparagus.

Lola Martínez 7/5/24 13:53

El mascarpone siempre lo relaciono con repostería aún cuando sé que sirve para muchas más recetas. La de hoy es muy buena y no abusando mucho del queso se puede disfrutar de ella sin problema.

Mbul Kecil 7/5/24 14:16

creammy mascarpone with asparagus is an excellent dish for ended up the day. Thank's for your recipe Angie

DeniseinVA 7/5/24 16:22

Sounds and looks wonderful! Thanks Angie!

Anne in the kitchen 7/5/24 16:43

That is just perfect for this time of the year!

Jeff the Chef 7/5/24 16:51

That's got to be the most beautiful plate of asparagus I've ever seen!

Marcelle 7/5/24 17:06

We love asparagus and this will be a delicious new way to enjoy it! This will be a comforting vegetarian main dish!

Brian's Home Blog 7/5/24 18:10

Yum, yum and more yum. I sure do miss having the cheesy goodness.

LoveT. 7/5/24 20:14

That looks appetizing, it definitely tasted good

Pedro 7/5/24 20:19

I love gratin asparagus and I love that melted cheese!

roentare 7/5/24 20:44

Looks very good for a healthy snack

savorthebest 7/5/24 21:49

That looks great and such a great spring recipe.

Granny Sue 7/5/24 23:15

I can make this tomorrow! I had to Google macaroons, so now I know how to make it. And I have this lovely fresh cream from the raw milk we are getting now from a young farmer.

Cooking Julia 7/5/24 23:27

A creamy way to eat asparagus, it's very yummy!

Grace 8/5/24 00:22

Un manjar Angie!
Seguiré tu sugerencia y será mi plato este próximo domingo.
Además de delicias, nos presentas la gastronomía con una bella imagen.
Siempre encantador y muy bien disenado vuestro Blog.
Un abrazo fraterno.

Citu 8/5/24 03:05

Gracias por la receta Te mando un beso.

Margaret D 8/5/24 09:18

Looks interesting Angie.

DEZMOND 8/5/24 10:07

Nice plate design! Sprouts are lovely too, I used to have a woman who grows them and would bring them to me in exchange of a Facebook post on her products :)

Eva Taylor 8/5/24 11:33

Does that ever look good! I haven’t thought of pairing those ingredients together, great idea.

eileeninmd 8/5/24 12:15

The dish looks pretty and delicious! Thanks for sharing. Take care, have a wonderful day!

David M. Gascoigne, 8/5/24 12:44

How can it be anything but delicious with asparagus and all that cheese!

My name is Erika. 8/5/24 12:46

That looks delicious Angie. It's asparagus season, isn't it? Hope you're having a lovely week.

Anonymous 8/5/24 17:33

Looks amazing as always.

Pam 8/5/24 18:54

Look at all that golden and gooey cheese. What a tasty & pretty dish.

foodtravelandwine 9/5/24 06:11

Wow!....I love it and I want it immediately!!.......Abrazotes, Marcela

Diane 9/5/24 11:08

I did a similar dish in the Ninja the other night and it was delicious and perfectly cooked. Keep well, Diane

Chef Mimi 9/5/24 21:02

Delicious! Those purple sprouts are beautiful!!!

tigerfish 16/5/24 04:11

I always prefer large-medium asparagus as the thinner ones usually turn out
"stringy" and fibrous.

Anonymous 23/5/24 19:11

This sounds wonderful, and I can’t wait to try it. I love the creaminess that mascarpone cheese gives to any dish. By the way, are those little baskets of violets? I would love to make jam or jelly with them. David (C&L)


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