Creamed Asparagus

I made this last Easter instead of creamed spinach to accompany our leg of lamb dinner. It was a major hit, so I'll be making it again this year.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 98 Calories

Ingredients

• ¾ teaspoon ground nutmeg
• ½ teaspoon garlic powder
• 1 tablespoon unsalted butter
• ¼ teaspoon ground black pepper
• 1 cup sliced fresh mushrooms
• ¼ cup whipped cream cheese
• 2 tablespoons Greek yogurt
• ½ cup beef broth (Optional)
• 1 pound asparagus spears

Recipe Instructions

Step 1

Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.

Step 2

Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.

Step 3

Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.