Moms Creamy Asparagus Spread Recipes

Steps:

• In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

Steps:

• Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
• Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
• Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams

Steps:

• Mash asparagus in bowl; pour off any remaining liquid. Mix in the cream cheese, almonds, mayonnaise, and onion until thoroughly blended. Cover, and refrigerate until serving.

Steps:

• Mash asparagus in bowl; pour off any remaining liquid. Mix in the cream cheese, almonds, mayonnaise, and onion until thoroughly blended. Cover, and refrigerate until serving.

Steps:

• Preheat the oven to 375°F and lightly grease a shallow baking pan.
• Cut off and discard the lower, fibrous part of the asparagus stems (take about 1-2 inches off the bottom).
• Then chop the rest of the asparagus into 1-inch long pieces and place them in a pan, immersed in water.
• Boil until just tender and then drain the excess water.
• In a saucepan over medium heat, saute the onion in olive oil until translucent.
• Add flour and stir in the milk.
• Cook until it starts to thicken.
• Stir in salt, pepper, and parsley.
• Add the asparagus and peas to this mixture.
• Turn vegetables into the prepared pan and sprinkle the bread/cracker crumbs over it.
• Bake for about 35 minutes, or until it looks bubbly.

Steps:

• Cut chicken into 1/2 inch cubes.
• In a zip top bag, combine dried thyme, salt and pepper, and toss with chicken. Set aside.
• Rinse asparagus, and remove tough stems. Cut into 1/2 inch pieces.
• In a large soup pot over medium high heat, add the olive oil. Add chicken and cook until lightly browned on all sides.
• Add the asparagus and garlic and saute until slightly soft.
• Push chicken and asparagus to the edge of the pot. Add butter and allow to melt. Stir in flour with a whisk. Whisk for 1 minute.
• Pour in chicken stock, and stir well to combine. Bring to a boil.
• Add half and half or cream, stir to combine.
• Using an immersion blender, blend until mixture thickens slightly and turns a bit green.
• Add shredded cheese, stir until it melts.
• If the soup is too thin, add the potato flakes and allow to thicken. If you prefer, you could add wild rice instead.
• If you like it the way it is, add salt and pepper to taste, and serve with warm, crusty bread.
• Enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.
• Spread a quarter of the cream cheese onto each square, leaving roughly 1cm space around the edges. Wrap a slice of ham around 4-5 asparagus spears. lay the bundle on top of the cream cheese, season, then brush the edges of the pastry with a little beaten egg.
• Loosely wrap two edges of the square to meet over the asparagus bundle, ensuring you have the top and bottom of the asparagus showing. Brush the pastry with beaten egg and place on the baking tray. Bake for 20-25 mins until the pastry is cooked, golden and puffed, and the asparagus is tender. Serve immediately with a crisp seasonal salad.

Steps:

• Mash asparagus in bowl; pour off any remaining liquid. Mix in the cream cheese, almonds, mayonnaise, and onion until thoroughly blended. Cover, and refrigerate until serving.

Steps:

• Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
• Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

Steps:

• Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
• Drain and set aside.
• In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
• Add onions and saute 2 minutes longer or til tender.
• Stir in flour and gradually add milk whisking until smooth.
• Bring to a boil and stir for 2 minutes.
• Add broth, ham, mushrooms and reserved asparagus.
• Reduce heat and add cream.
• Heat through but do not boil.
• Salt and pepper to taste.
• Add Swiss Cheese and dill if using.
• Garnish with Parmesan and parsley.

Steps:

• In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
• In another large pot, cook pasta as directed. Drain.
• Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
• Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
• Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
• Add goat cheese and chives and toss to combine well.
• Remove and plate pasta and top with parmsean.

Steps:

• Fry the onion and garlic in low fat cooking spray until soft add the tomatoes wine stock oregano and basil and season with black pepper. Stir well and bring to the boil. Cover and simmer for 10 minutes. Allow to cool slightly and blend until smooth.
• Cook the pasta according to packet instructions until al dente, drain and add to sauce pour into a shallow baking dish.
• Mix the topping ingredients and spoon evenly over the top. Cover with foil and bake in a preheated over at gas mark 4 for 25 minutes. Remove foil and continue to cook for a further 5 minutes until golden.

Steps:

• Steam/boil asparagus until desired tenderness (usually 3-4 mintes); drain and place on serving platter.
• Meanwhile, in a small saucepan, over med-low heat, melt butter. Add minced onion and saute for about 5-6 minutes, or until onions are translucent and tender; do not brown butter or burn onions.
• Reduce heat to low; add salt, white pepper, and ground superfine mustard. Add light sour cream and stir well. Heat through, about 1-2 minutes. Pour sauce over hot, cooked asparagus and serve.

Steps:

• Mash asparagus in bowl; pour off any remaining liquid. Mix in the cream cheese, almonds, mayonnaise, and onion until thoroughly blended. Cover, and refrigerate until serving.

Steps:

• Mash asparagus in bowl; pour off any remaining liquid. Mix in the cream cheese, almonds, mayonnaise, and onion until thoroughly blended. Cover, and refrigerate until serving.

Steps:

• Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth.
• Pour into medium saucepan, add broth.
• Bring to a boil.
• Stir in milk; heat through. (do not boil).
• Season with salt and pepper to taste, if desired.
• Serve hot or cold.
• Thin with additional milk or water, if desired.

Steps:

• Mash asparagus in bowl; pour off any remaining liquid. Mix in the cream cheese, almonds, mayonnaise, and onion until thoroughly blended. Cover, and refrigerate until serving.

Steps:

• Mash asparagus in bowl; pour off any remaining liquid. Mix in the cream cheese, almonds, mayonnaise, and onion until thoroughly blended. Cover, and refrigerate until serving.

Steps:

• FOR SAUCE:.
• Place Garlic & Herbs Spreadable Cheese in medium sized bowl.
• In another bowl, whisk together olive oil, vinegar and shallots until well blended.
• Gradually add the vinaigrette mixture to the cheese.
• FOR ASPARAGUS:.
• Cut spears diagonally in 1/2 inch pieces, leaving tips whole.
• Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat.
• Stir constantly until tender-crisp, 3 to 5 minutes.
• Ladle sauce over asparagus and serve immediately.