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Asparagus Florentine

 Asparagus Florentine
I am a native Missourian living near Frankfurt, Germany with my husband, Ralf. I've had to learn how to adapt recipes because I can't always get ingredients here that I could easily find back home. When I'm making this recipe in spring, I use mild white asparagus, which is a German delicacy. It's just as good with green, however, —Tiffiny Trump-Humbert, Rauheim, Germany
12 ServingsPrep: 15 min. Bake: 30 min.


  • 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup water
  • 3 egg yolks
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon ground mustard
  • Dash pepper
  • 2 tablespoons lemon juice
  • 1 package (8 ounces) cream cheese, cubed
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


  • In a large saucepan, cook the asparagus in 1/2 in. of water for 3-5
  • minutes or until crisp-tender. Drain and set aside. In a large
  • saucepan, saute onion and garlic in butter until tender.
  • In a large bowl, whisk together the soup, water, egg yolks,
  • Worcestershire sauce, mustard and pepper. Whisk in lemon juice. Add
  • to onion mixture. Add cream cheese. Cook and stir over low heat
  • until cheese is melted. Stir in spinach and asparagus; heat through.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at

2 of 2

Asparagus Florentine (continued)

Directions (continued)

  • 325° for 30-35 minutes or until a thermometer reads 160°.
  • Let stand for 5 minutes before serving. Yield: 12 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 157 calories, 13 g fat (7 g saturated fat), 85 mg cholesterol, 318 mg sodium, 7 g carbohydrate, 2 g fiber, 5 g protein.