This Cheesy Low Carb Creamed Asparagus was part of a simple quest to dress up dinner. I do what I can with whatever I’ve already got in the kitchen, even if it is plain, ol’ everyday food, you know? I consider it kind of a challenge. And bonus points if it’s fast and easy, too. Because by the time of the day I’m getting around to cooking dinner? I don’t have all that much energy for last minute shopping trips to the farmers’ market or any kind of fancy-dancy kitchen hijinks. I just wanna eat, man!
I looked around my kitchen asking, “What would taste good with asparagus?” and this is what I came up with. However, the sauce is one I’ve no doubt will get introduced to many other vegetables before we’re all said and done… It just took a few minutes and was very tasty!
Ingredients
- 10 ounces frozen asparagus (steam-able)
- 2 ounces cream cheese
- 2 tablespoons brown mustard
- 1/3 cup heavy cream
- 1/3 cup Monterrey Jack cheese (shredded)
- 2 tablespoons Parmesan cheese
- 3 tablespoons bacon pieces
Instructions
- Gather your stuff together.
- Steam asparagus in microwave according to package directions
- In a saucepan, add cream cheese, heavy cream and brown mustard.
- Over medium-high heat, melt the cream cheese into the other ingredients,chopping it up and stirring frequently as you go.
- Add the shredded cheese and Parmesan cheese, melting into the other ingredients. Let the sauce cook down a little. A little bubbling is fine, but we don't want to burn it, so don't forget to stir!
- Mix in 2 Tablespoons of the bacon pieces, and turn heat to low.
- Drain the cooked asparagus and put into a serving dish.
It looked like more veggies on the box picture! - Mix sauce into asparagus.
- Use the remaining bacon for garnish.
Recipe Notes
What do you think? Gonna give this one a go?
I’m not able to eat cream cheese/heavy cream, do you think I could substitute it for Greek yogurt?
Hmmm. I am gathering you don’t have to be 100% dairy-free, or that wouldn’t be your choice of substitute. If you can do sour cream, I would try maybe a 2/3 sour cream to 1/3 Greek yogurt ratio to keep from getting too much of a bite from the yogurt flavor. But both of those ingredients will give you a little bite in the taste. If it’s too much twang, a tablespoon of sweetener could potentially offset. Also maybe up other cheeses a bit to keep the thick texture. I’d also taste-test it while making it. But please realize I haven’t tried this. I’m kind of nuts over cream cheese and heavy cream, so I don’t usually sub out for it!
I made this last night. I used fresh asparagus. I really liked it. I love asparagus, but my family hates it, so I’m always looking for new ways to get them to eat it. My husband actually liked it.
You’re right about the sauce though. There was enough for two bunches of asparagus, so next time I’ll make two and have leftovers.
So can you double up the recipe for two bundles of asparagus
I would say one recipe would easily do the two bundles. I had a lot left over!
I have a bigger family