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Asparagus with Garlic Cream

Asparagus with Garlic Cream

Oxmoor House JULY 2010

  • Yield: 8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 0.0%
  • Fat: 3.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 5g
  • Fiber: 1.5g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 51mg
  • Calcium: 0.0mg

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Asparagus with Garlic Cream Recipe