Asparagus Appetizer Spread Recipe

3.5 2 4
Asparagus Appetizer Spread Recipe
Asparagus Appetizer Spread Recipe photo by Taste of Home
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Asparagus Appetizer Spread Recipe

Read Reviews
3.5 2 4
Publisher Photo
The first time I made this spread was for a potluck get-together. It got such great comments that I've been making it ever since.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1-1/2 cups (12 ounces) sour cream, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 envelope unflavored gelatin
  • 1 cup finely chopped cooked ham
  • 1 tablespoon chopped chives
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon black pepper
  • Assorted crackers

Directions

Cook asparagus in a small amount of water until tender. Drain, reserving 1/4 cup liquid. Cool.
Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well.
In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives, salt and pepper. Pour into a greased 1-qt. round-bottom bowl. Cover and chill until set, about 6 hours.
Unmold onto a plate and spread with reserved sour cream. Garnish with additional chopped ham and cooked asparagus if desired. Serve with crackers. Yield: 6-8 servings.
Originally published as Asparagus Appetizer Spread in Country Woman March/April 1991, p29

Nutritional Facts

2 tablespoons: 222 calories, 19g fat (12g saturated fat), 69mg cholesterol, 429mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 8g protein.

  • 1 pound fresh asparagus, trimmed
  • 1-1/2 cups (12 ounces) sour cream, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 envelope unflavored gelatin
  • 1 cup finely chopped cooked ham
  • 1 tablespoon chopped chives
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon black pepper
  • Assorted crackers
  1. Cook asparagus in a small amount of water until tender. Drain, reserving 1/4 cup liquid. Cool.
  2. Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well.
  3. In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives, salt and pepper. Pour into a greased 1-qt. round-bottom bowl. Cover and chill until set, about 6 hours.
  4. Unmold onto a plate and spread with reserved sour cream. Garnish with additional chopped ham and cooked asparagus if desired. Serve with crackers. Yield: 6-8 servings.
Originally published as Asparagus Appetizer Spread in Country Woman March/April 1991, p29

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MY REVIEW
HBcook User ID: 2966570 19806
Reviewed Apr. 1, 2013

"I made half this recipe for Easter with family - very good and quite easy to make. I frosted the spread but didn't decorate it which would be fun for another time. Maybe a little more seasoned salt next time."

MY REVIEW
[email protected] User ID: 5774466 37005
Reviewed Dec. 15, 2011

"I have been making this for more than 10 years and everytime I do I get requests for the recipe. I don't always dress it up as in the picture I just pour into a fancy bowl but this is an awesome recipe!!! The only change I have made is increasing the seasoned salt to 1 tsp.Try it!!!"

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