Best Asparagus Florentine Recipes

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ASPARAGUS FLORENTINE



Asparagus Florentine image

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

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 :

ASPARAGUS FLORENTINE



Asparagus Florentine image

Make and share this Asparagus Florentine recipe from Food.com.

Provided by Pegger1

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 bunches fresh asparagus
8 slices prosciutto
1/4 cup butter
1/4 cup parmesan cheese

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

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