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.
What You Need
Original recipe yields 6 servings
2 lb. fresh asparagus spears, trimmed
1 Tbsp. water
1/4 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 tsp. lemon zest
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Let's Make It
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.
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.
Substitute your favorite hot cooked vegetables, such as broccoli, cauliflower, carrots or Brussels sprouts, for the cooked asparagus.
Prepare recipe in 10x6-inch microwaveable dish.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.