Comida Kraft
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Creamy Citrus-Chive Asparagus

Creamy Citrus-Chive Asparagus is rated 4.0 out of 5 by 2.
Prep Time
Total Time

6 servings

Bundles of crisp-tender asparagus spears are topped with a creamy citrus-chive sauce in this easy-to-make, but oh-so-attractive, veggie side dish.

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What You Need

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Make It

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  • Place asparagus in microwaveable casserole. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender.
  • Meanwhile, heat broth in small saucepan. Add cream cheese spread; cook until cream cheese is completely melted and sauce is slightly thickened, stirring constantly. Stir in zest.
  • Drain asparagus. Serve topped with sauce.

Serving Suggestion

Divide cooked asparagus spears into 6 bundles and tie each with a steamed green onion for a simple and elegant presentation.

Trimming Fresh Asparagus

Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.


Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 70
Total fat 4.5g
Saturated fat 3g
Cholesterol 15mg
Sodium 115mg
Carbohydrate 5g
Dietary fiber 2g
Sugars 3g
Protein 3g
% Daily Value
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 10 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from The Philadelphia Chive and Onion Cream Cheese Spread really added a special taste to the asparagus. The Philadelphia Chive and Onion Cream Cheese Spread really added a special taste to the asparagus. I loved the tip also about tying them with a steamed green onion. Looked so nice and I felt proud to serve this dish.
Date published: 2012-04-05
  • 2016-10-25T11:12CST
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