- 1 lb fresh asparagus, trimmed and cut into bite-size pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 2 tablespoons butter, melted
- Preheat the oven to 375°F (190°C).
- Steam the asparagus until tender but still firm, about 5 minutes. Drain and set aside.
- In a medium bowl, whisk together the mayonnaise, sour cream, garlic, salt, and pepper.
- In a separate bowl, mix together the cheddar cheese, Parmesan cheese, almond flour, and melted butter.
- Layer the cooked asparagus in a 9×13 inch baking dish. Spoon the mayonnaise mixture evenly over the asparagus.
- Sprinkle the cheese and almond flour mixture over the top of the mayonnaise mixture.
- Bake for 25-30 minutes or until the cheese is melted and bubbly and the top is golden brown.
- Let the casserole cool for a few minutes before serving.
Enjoy your keto cheesy asparagus casserole!