Variations & Tips
If you like a little extra color and flavor, tuck a few thin slices of red bell pepper or a handful of halved cherry tomatoes in among the asparagus spears before pouring on the cream mixture, keeping in mind this adds a touch of natural sweetness. For even more richness, swap half of the Parmesan for grated Asiago or Romano. You can also add a pinch of crushed red pepper flakes to the cream mixture for a gentle heat, or a small squeeze of lemon juice at the end for brightness. If your family prefers a thicker, almost gratin-style sauce, stir an extra 1/4 cup Parmesan into the cream mixture before baking and let it stand a couple of extra minutes after it comes out of the oven. To stretch the dish for a larger group without adding many carbs, mix in a few blanched green beans or a handful of sliced mushrooms with the asparagus. Leftovers reheat nicely in a low oven or gently on the stovetop over low heat; just cover the dish with foil and warm until the sauce loosens and the asparagus is heated through.
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