Creamed Asparagus
Servings 4 servings
Calories 185kcal
Ingredients
- 2 tablespoons olive oil
- 2-3 slices of bread preferably day old
- 1/4 teaspoon kosher salt
- 1 pounds asparagus cut into 2" pieces, woody ends removed
- 1 clove garlic minced
- ¼ cup heavy cream
- 2 tablespoons parmesan cheese grated
- pinch red pepper flakes
- 1/4 teaspoon black pepper
Instructions
- Place bread in a food processor and pulse using 1 second intervals until even bread crumbs have formed. Measure 3/4 cups, and discard the rest.
- Add 1 tablespoon of olive oil to a large pan over medium-low heat. Add the bread crumbs, and sprinkle with 1/4 teaspoon of salt. Toast until breadcrumbs are golden, this should take about 8 minutes, it's best to keep the heat low so you don't burn the crumbs. Be sure to stir often. Remove breadcrumbs to a plate and stir in the parsley. Taste, feel free to add more salt if necessary.
- Carefully wipe the pan clean, and add remaining 1 tablespoon of oil to the pan, along with your asparagus. Cook until asparagus begins to soften, but isn't totally soft (we'll continue to cook it), about 4-6 minutes.
- Add the garlic and saute until just fragrant, about 1 minute. Add the heavy creamy, parmesan, red pepper flakes, and black pepper, and bring to a simmer. Continue to cook until the asparagus has softened to your liking, for us this was about 2 minutes.
- Taste and adjust the seasoning to your liking. Sprinkle with breadcrumbs before serving, and enjoy!
Nutrition
Calories: 185kcal | Total Carbohydrates: 12g | Protein: 5g | Fat: 14g | Sodium: 258mg | Fiber: 3g | Sugar: 3g | Net Carbs: 9g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com