Asparagus with Garlic Cream

Oxmoor House
8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)


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1 (8-ounce) carton reduced-fat sour cream
3 tablespoons fat-free milk
1 tablespoon white wine vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 pounds fresh asparagus
2 teaspoons chopped fresh chives


Combine first 6 ingredients, stirring well. Cover and chill at least 2 hours.

Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

Place asparagus in a small amount of boiling water. Cover, reduce heat, and cook 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Cover and chill.

To serve, place asparagus on a serving platter. Top with sauce, and sprinkle with chives.

Tip: Drizzle crisp-tender asparagus spears with a garlicky cream sauce and top with a sprinkling of fragrant snipped chives.

Created date

April 2008

Nutritional Information

Calories 58
Caloriesfromfat 0.0 %
Fat 3.6 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.7 g
Carbohydrate 5 g
Fiber 1.5 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 51 mg
Calcium 0.0 mg