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10 servings, 1/2 cup each
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To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Sprinkle with 1 Tbsp. chopped fresh thyme before serving.
Substitute 5 cups blanched small broccoli or cauliflower florets for the cooked asparagus.
Prepare using KRAFT Shredded Sharp Cheddar Cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.