Shocked Asparagus with Mushroom Cream Sauce

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  • Makes: 4 servings
  • Serving Size: 1 cup
  • Start to Finish: 40 mins

Shocked Asparagus with Mushroom Cream Sauce

Directions

  1. 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.
  2. 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.
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Nutrition Facts (Shocked Asparagus with Mushroom Cream Sauce)

  • Per serving:
  • 242 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 7 mg chol. ,
  • 429 mg sodium ,
  • 28 g carb. ,
  • 11 g fiber ,
  • 13 g sugar ,
  • 15 g pro.
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