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Creamy Garlic Asparagus Bake Recipe

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

Directions

  1. Heat oven to 400°F.
  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.
  3. Place asparagus spears in ungreased 13×9-inch (3-quart) baking dish.
  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.
  5. Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

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