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
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 13
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 :
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