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Serving: Serve immediately while the cheese is gooey and fresh from the oven. It pairs beautifully with grilled meats, roasted chicken, or even as a standalone vegetarian main course.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to maintain the creamy texture.
Variations:
Add a Protein: Sprinkle cooked bacon bits or diced ham over the asparagus before baking for an even heartier dish.
Go Spicy: Add a pinch of red pepper flakes into the cream mixture for a subtle kick.
Lighter Version: Use half-and-half instead of heavy cream and a light mozzarella cheese for a lower-calorie option.
FAQ:
Q: Can I use frozen asparagus?
A: Fresh asparagus is highly recommended for the best texture, but if using frozen, thaw and pat dry thoroughly before baking.
Q: Can I make this ahead of time?
A: You can prep the dish up to the baking step and refrigerate for a few hours. Bake just before serving to keep it fresh and bubbly.
Q: What can I use instead of mozzarella cheese?
A: Feel free to substitute with provolone, Gruyère, or a blend of Italian cheeses for a different flavor twist.
Q: How do I know when the asparagus is perfectly cooked?
A: The asparagus should be tender when pierced with a fork but still slightly firm — not mushy — and the cheese should be fully melted and golden on top.
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