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Helena's Creamy Garlic Asparagus Recipe Video
|Asparagus||6 Ounce (14 Spears)|
|Garlic||2 Ounce (Philadelphia Cooking Cream Savory)|
|Blue cheese||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Lime juice||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Italian parsley||1 Tablespoon|
Calories 114 Calories from Fat 75
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 11 mg
Sodium 272.9 mg11.4%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.4 g5.8%
Sugars 1 g
Protein 4 g7.4%
Vitamin A 13.9% Vitamin C 20.4%
Calcium 8.2% Iron 8.3%
*Based on a 2000 Calorie diet
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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