Ingredients
4
4 servings
- •1 pound asparagus spears
- •1 tablespoon unsalted butter
- •½ cup beef broth (Optional)
- •½ teaspoon garlic powder
- •1 cup sliced fresh mushrooms
- •¼ cup whipped cream cheese
- •2 tablespoons Greek yogurt
- •¾ teaspoon ground nutmeg
- •¼ teaspoon ground black pepper
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 98
- Carbohydrate: 6g
- Fat: 7g
- Fiber: 3g
- Protein: 4g
- Sugar: 3g
Related Recipes
Homemade Cream of Asparagus Soup
Easy Asparagus
Asparagus Fries
Roasted Asparagus and Mushrooms
Grilled Asparagus
Cream of Asparagus and Mushroom Soup
Instant Pot Cream of Asparagus Soup
Pan-Fried Asparagus
Skillet Asparagus with Caramelized Onions and Walnuts
Sautéed Asparagus
Steamed Asparagus with Olive Butter
