Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming.
- 1 cup water
- 1/4 teaspoon salt
- 1 pound fresh asparagus, trimmed
- 1 package (3 ounces) cream cheese
- 1/2 cup milk
- 1/4 teaspoon dill weed
- 1/8 teaspoon garlic salt
- 1/8 teaspoon pepper
- In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus. Yield: 4 servings.
Originally published as Dilly Asparagus in Taste of Home Meals in Minutes Calendar Annual 1997, p3
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