Sunday, September 18, 2011

Asparagus and Artichoke Parmesan

Asparagus & Artichoke Parmesan

This is a quick and easy side dish I know you are going to love.  It's creamy, it's savory, and I know you're going to want to make it over and over again.


3/4 lb. pencil thin Asparagus, sliced into thirds (woody part of the stem discarded)
2 tablespoons Water
8 ounces canned Artichoke Hearts (not oil packed), quartered
3 ounces Kraft Philadelphia Italian Herb Cooking Creme
1/8 cup grated Light Parmesan Cheese
Freshly Ground Pepper, to taste
Cooking Spray

Preheat oven to 400 degrees.

Add sliced asparagus and water to a microwave safe bowl.  Cover and heat on high about four minutes, until asparagus are tender.

Add sliced artichokes and cooking creme.  Carefully mix, incorporating  the hot water used to steam the asparagus.

Spray 9 inch pie pan with cooking spray.  Add mixture of asparagus and artichokes.  Spread mixture out evenly.  Top with Parmesan cheese and pepper. 

Bake for 15 - 20 minutes until cheese topping turns golden brown.
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