Serve this creamy, flavor-packed asparagus side dish, and you’ll get rave reviews. It’s unforgettably delicious from the first bite to the last!
Creamy Garlic Asparagus Bake
- Prep Time 20 min
- Total 45 min
- Servings 8
- Ingredients 7
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
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Step1Heat oven to 400°F.
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Step2To 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.
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Step3Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
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Step4In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
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Step5Bake 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
1/2Tips from the Betty Crocker Kitchens
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