Best Asparagus Florentine Recipes

Asparagus Florentine image

Provided by Pegger1

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

Steps:

Snap off tough ends of asparagus.
Wash stalks well.
Cook asparagus in boiling salted water until almost tender;drain.
Wrap 1 slice of Prosciutto around a few stalks of asparagus and fasten with a toothpick.
Butter the bottom of a baking dish and lay the bundles of asparagus in the dish.
Sprinkle with Parmesan cheese.
Bake at 375 for about 10 minutes.

Nutrition Facts : Calories 147.9, Fat 13.4, SaturatedFat 8.4, Cholesterol 36, Sodium 179.2, Carbohydrate 4, Fiber 2, Sugar 1.9, Protein 4.6

Asparagus Florentine image

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

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 325° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

Nutrition Facts :