Comida Kraft
Recipe Box

Springtime Asparagus & Cheese Snacks

Springtime Asparagus & Cheese Snacks is rated 3.5 out of 5 by 6.
Prep Time
15
min.
Total Time
15
min.
Servings

20 servings

Cheddar cheese, blanched asparagus tips and roasted red peppers make a colorful topping for toasted cocktail rye bread slices spread with honey mustard.

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What You Need

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Make It

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  • Heat broiler.
  • Spread toast slices with mustard; top with cheese and asparagus.
  • Place on baking sheet.
  • Broil, 6 inches from heat, 1 to 2 min. or until cheese is melted. Top with pepper strips.

How to Blanch Asparagus

Add asparagus spears to large pot of boiling water. Cook, uncovered, 2 to 3 min. or until crisp-tender. Drain, then immediately plunge asparagus into bowl of ice water to stop the cooking process.

Substitute

Prepare using KRAFT Extra Sharp Cheddar Cheese.

How to Easily Toast the Cocktail Bread

Place bread slices in single layer on baking sheet; broil 2 min. or until toasted, turning after 1 min.

Servings

  • 20 servings

Nutritional Information

Serving Size 20 servings
AMOUNT PER SERVING
Calories 80
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 140mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 1g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 2 %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 I really just wanted to know how long to cook asparagus. I really just wanted to know how long to cook asparagus. But doing it as a open-face sandwich sounds pretty good!
Date published: 2002-10-23
Rated 4 out of 5 by from very good and easy to make! very good and easy to make!
Date published: 2002-10-20
Rated 3 out of 5 by from Could be better. Could be better.
Date published: 2002-10-06
Rated 3 out of 5 by from very tasty very tasty
Date published: 2002-10-05
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