Asiago Cheese Recipes for Any Meal, Anytime

Asiago cheese is such a great ingredient to cook with because it brings a nutty, slightly sharp flavor that stands out without overpowering a dish.

I’ve used it in everything from baked pastas and homemade flatbreads to creamy risottos and savory muffins.

It melts beautifully but still holds enough structure to add texture, which makes it so versatile in both hot and cold dishes.

What I really appreciate is how Asiago can punch up a simple frittata or bring richness to a panini.

It’s especially great grated into soups or folded into a biscuit dough for extra depth and saltiness.

1. Creamy Asiago Pasta with Garlic

Asiago melts into a sauce and gives it that rich, velvety texture.

Mix it with garlic and Italian seasoning, and you end up with big, balanced flavors in every forkful.

Freshly grated Asiago melts better, so I always reach for that if it’s in the fridge.

This pasta comes together fast but feels like a treat.

2. One-Pot Garlic Asiago Pasta

Garlic, basil, oregano, and parsley bring loads of flavor to this dish.

Asiago melts right in and the pasta gets creamy without much fuss.

The one-pot method is a lifesaver—less cleanup, more time to relax.

Herbs like basil and parsley tossed in at the end keep things fresh and bright.

3. Baked Asiago Chicken Breasts

Juicy chicken breasts topped with a creamy Asiago layer—it’s pure comfort food.

The cheese’s sharp, nutty flavor cuts through the richness just right.

Freshly grated Asiago always melts better than the bagged stuff, so I stick with that.

4. Asiago Cheese Crisps (Frico)

Bake Asiago and you get these crisp, nutty little bites that are kind of addictive.

Adding sage gives a toasty, herbal note that really works with the cheese.

Pine nuts add a buttery crunch—honestly, I throw them in whenever I have them around.

5. Fusilli With Spinach, Cherry Tomatoes, and Asiago

This pasta dish is all about Asiago, fresh spinach, and juicy cherry tomatoes—a combo that just works.

Grate Asiago over the hot pasta and let it melt in for extra richness.

Fusilli’s shape grabs all the cheesy goodness, so don’t swap it out unless you have to.

Feta is fine, but Asiago’s nutty flavor gives this dish a little something extra.

6. Spinach, Artichoke, and Asiago Dip

This dip is creamy and tangy, thanks to a good amount of Asiago.

The cheese’s nutty kick balances out earthy spinach and artichokes.

7. Creamy Lemon Asiago Risotto with Rosemary

Lemon brightens up this risotto, while Asiago melts in for a creamy finish.

Stirring in warm broth slowly is key—it really does make everything taste better.

Fresh Asiago melts smoother, so I’d use that if you can.

Rosemary adds earthiness that plays nicely with the tangy cheese.

Don’t rush the stirring—let it happen, and you’ll be glad you did.

8. Tomato Galette Topped With Asiago

There’s something special about a rustic tomato galette, especially when it’s warm from the oven.

Flaky crust, ripe tomatoes, and a generous sprinkle of Asiago—it’s a great mix.

The cheese’s sharpness balances the tomatoes’ sweetness.

Brush the crust with egg wash for a golden, crisp finish—it’s worth the extra minute.

9. Vegetable Frittata with Asiago Cheese

This frittata hits the spot when you want something hearty and cheesy for breakfast or brunch.

Asiago melts in for a creamy bite every time.

You can toss in whatever veggies you’ve got—makes it easy and never boring.

10. Cal-Italia Pizza with Prosciutto, Figs, and Asiago

This pizza’s crust bakes up crisp, which balances the creamy Asiago on top.

Salty prosciutto and sweet figs are a classic combo, and Asiago’s nutty flavor ties it all together.

Try shaving extra Asiago on top right after baking for even more flavor.

11. Shrimp and Penne Rigate Alfredo with Asiago

Pairing shrimp with penne in a creamy Alfredo feels like comfort food done right.

Freshly grated Asiago brings a sharper, bolder taste than Parmesan—it really elevates the sauce.

Switch things up with cavatappi pasta if you feel like it.

12. Spicy Mac and Cheese Made with Asiago

Asiago gives classic mac and cheese a bold, nutty twist that stands out against spicy add-ins.

The cheese melts into a smooth sauce, and I like to toss in diced jalapeños or red pepper flakes for heat.

Roasted garlic is a great addition if you want a deeper, savory flavor.

13. Homemade Asiago Bagels or Rolls

Mixing Asiago right into the dough means every bite has cheesy flavor.

The kitchen smells incredible as these bake, and the cheese on top gets golden and crisp.

Rolls work just as well—great for dinner or breakfast, honestly.

14. Add Grated Asiago to Tomato Soups

Shred some Asiago into hot tomato soup and you’ll get a rich, nutty kick right away.

The cheese melts in, making each spoonful that much creamier.

I like it in both creamy and brothy tomato soups—no need to choose sides.

Add fresh basil or cracked pepper for a little color and zing after the cheese goes in.

15. Mix Asiago with Mayo

Sharp Asiago, creamy mayo, and a bit of tangy Greek yogurt—honestly, that’s a killer sandwich spread.

Toss in some chopped parsley or chives if you’re in the mood for extra flavor.

It’s a quick way to make lunch feel a little less boring.

I usually shred the Asiago super fine so it blends in and doesn’t totally take over.