Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings
Source: Better Homes and Gardens


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Prepare a large bowl of ice water. Snap off and discard woody bases from asparagus. In a covered Dutch oven cook asparagus in a small amount of boiling water for 4 to 6 minutes or just until crisp-tender; drain. Immediately plunge asparagus into the ice water; cool. Remove asparagus; pat dry with paper towels. Set aside.

  • For sauce, in a large skillet heat oil over medium-high heat. Add onion, garlic, salt, and pepper; cook until onion is tender, stirring occasionally. Stir in broth, sherry, and cream cheese. Bring to boiling. Add mushrooms; cook for 3 to 4 minutes or until mushrooms are tender and mixture is slightly thickened, stirring occasionally. Stir in Parmesan cheese. Serve asparagus with sauce. Sprinkle with thyme.

Nutrition Facts

242 calories; fat 10g; cholesterol 7mg; saturated fat 2g; carbohydrates 28g; mono fat 6g; poly fat 1g; insoluble fiber 11g; sugars 13g; protein 15g; vitamin a 3526.6IU; vitamin c 32.3mg; thiamin 0.8mg; riboflavin 1mg; niacin equivalents 7.8mg; vitamin b6 0.6mg; folate 260.5mcg; vitamin b12 0.1mcg; sodium 429mg; potassium 1319mg; calcium 165mg; iron 10.6mg.