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Helena's Creamy Garlic Asparagus

Helenaskitchen's picture
This is a great little side dish for fish, chicken, meat, or your cooked or raw vegetables. Fresh, creamy and tasty; splurge yourself with this rich while refreshing Creamy Garlic Asparagus.
  Asparagus 6 Ounce (14 Spears)
  Garlic 2 Ounce (Philadelphia Cooking Cream Savory)
  Blue cheese 2 Tablespoon
  Mayonnaise 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Lime juice 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Italian parsley 1 Tablespoon
  Salt 2 Pinch

Rinse asparagus and break off the end of the stem before dropping them into a big pot with slightly salted, hot boiling water. Cook until tender with a crunch.
When asparagus are cooked tender with a crunch, transfer them immediately to an ice bath to cool down.
Cut 1 1/2" piece off the top of the asparagus to be served on the side of the sauce.
Put the rest of asparagus, PHILADELPHIA Cooking, blue cheese, mayonnaise and mustard in a food processor and mix until smooth.
Add lime juice, black pepper plus parsley and mix again.
Taste off with salt.
Enjoy as a side dish with fish, meat, poultry or vegetables.

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Recipe Summary

Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Recipe entered in PHILADELPHIA Kraft competition

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