Creamy Garlic Asparagus Bake

Name: Creamy Garlic Asparagus Bake
Prep time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 4 quarts water; 2 lb fresh asparagus spears, trimmed (about 35 spears per lb); 2 packages (5.2 oz each) Boursin® cheese with garlic and herbs, softened; 1 cup heavy whipping cream; 3/4 cup shredded fresh Parmesan cheese; 2 medium plum (Roma) tomatoes, seeded and chopped; 1 teaspoon fresh thyme leaves

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By Betty Crocker Kitchens

Updated Mar 1, 2017

Creamy Garlic Asparagus Bake

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Prep Time 20 min
Total 45 min
Servings 8
Ingredients 7

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Ingredients

4 quarts water
2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
2 packages (5.2 oz each) Boursin® cheese with garlic and herbs, softened
1 cup heavy whipping cream
3/4 cup shredded fresh Parmesan cheese
2 medium plum (Roma) tomatoes, seeded and chopped
1 teaspoon fresh thyme leaves

Instructions

Step
1

Heat oven to 400°F.
Step
2

To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
Step
3

Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
Step
4

In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
Step
5

Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

Nutrition

330 Calories

30g Total Fat

8g Protein

8g Total Carbohydrate

5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 330

Calories from Fat: 270

Total Fat: 30g; 46%

Saturated Fat: 19g; 93%

Trans Fat: 1g

Cholesterol: 90mg; 30%

Sodium: 400mg; 17%

Potassium: 340mg; 10%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 2g; 10%

Sugars: 5g

Protein: 8g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 8%; 8%

Calcium: 20%; 20%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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