Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.
If you’re looking for a “new” asparagus recipe to try, may I suggest this one for Asparagus In Cream Sauce? The recipe is VERY EASY to make and the finished dish tastes delicious, as well.
Our oldest son, when he tried it for the first time said “it looks really fancy when you add the sauce and pistachios to plain asparagus”. Well, if that’s not a ringing endorsement, I don’t know what is! Ha Ha!
The original recipe was part of a crepe recipe I discovered about 20 years ago in a food magazine I subscribed to. I changed the recipe around, added and tweaked a few things in the original sauce, and ended up with this yummy vegetable side dish.
It tastes really good, and looks great, too! Here’s how to make this simple side dish, which can serve four people.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Asparagus
Start with a pound of fresh asparagus (approx. 24 stalks). Trim or snap the bottom ends of the stalk because this part is considered “woody” and can be quite tough in texture.
For this recipe I also recommend you DO NOT use really thin stalks of asparagus, as they can get “too soft and mushy” quite fast.
Cooking The Asparagus
Place the trimmed asparagus in (or on) a steamer basket sitting in a large saucepan. Fill the saucepan with water until it is almost touching the bottom of the steamer basket.
Put a lid on the pan, then bring the water to a boil and cook the asparagus until it becomes crisp-tender (NOT too soft or mushy).
This will typically take a total of about 4-5 minutes, but will ultimately depend on the thickness of the stalks of asparagus you are using.
Make The Cream Sauce While The Asparagus Cooks
While the asparagus cooks, make the cream sauce, to save time! Place cream cheese and milk in a small saucepan and heat them on LOW until they are melted.
Stir often while these two ingredients cook and melt, and continue stirring until they have become a smooth sauce.
Add salt, black pepper, garlic powder, and a pinch of ground nutmeg to the sauce. Stir well, until combined.
Continue heating the sauce on LOW, stirring often, until the asparagus has finished cooking.
Serve The Asparagus In Cream Sauce
When the asparagus is finished cooking and is crisp-tender, transfer the asparagus to a serving platter while hot.
Immediately spoon the hot (or warm) cream sauce over the middle section of the asparagus on the platter. Sprinkle the sauce with chopped pistachios, and serve the asparagus in cream sauce immediately while it is hot!
TIP: Use a spatula to transfer the asparagus and sauce from the serving platter to individual plates. This helps keep the sauce and pistachios nicely displayed on top!
Asparagus in cream sauce is a wonderful side dish for a variety of meat and fish main dishes. The asparagus presentation really adds a nice visual appeal to these entrees.
This time the asparagus was served alongside Chicken Cutlets with Pecan Sauce and roasted red and Yukon gold potatoes.
I hope you have the chance to try this delicious vegetable dish, and trust you will enjoy it, too! This dish is at its best when served the same day you make it.
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More ASPARAGUS Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring asparagus, including:
- Asparagus Cashew Stir Fry
- Grilled Asparagus With Lemon And Parmesan
- Cheesy Garlic Roasted Asparagus
- Cream Of Asparagus Soup
- Chicken And Asparagus Risotto
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Recipe inspired by: “Taste of Home Magazine”, February/March 2003 issue, page 41-42, by Reiman Publications.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.
- 1 pound fresh asparagus (about 24 stalks) (ends trimmed)
- 3 ounces cream cheese
- ⅓ cup milk
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 1 pinch nutmeg
- ¼ cup chopped pistachios (for garnish)
Trim or snap bottom ends of the asparagus stalks. Place asparagus in (or on) a steamer basket in large saucepan. Add water until it almost touches bottom of steamer basket. Cover pan; bring water to a boil; cook until asparagus is crisp-tender (4-5 minutes), but will depend on thickness of asparagus you use.
While asparagus cooks, make the cream sauce. Put cream cheese and milk in separate small saucepan; heat on LOW, stirring often until melted and smooth. Add salt, black pepper, garlic powder, and nutmeg to sauce. Stir until combined and sauce is fully heated through.
Transfer cooked asparagus to a serving platter while hot. Immediately spoon hot cream sauce over middle section of the asparagus. Sprinkle chopped pistachios on top of the sauce. Serve immediately! TIP: Use a spatula to transfer asparagus and sauce from the serving platter to plates. This helps keep the sauce and pistachios nicely displayed on top! Enjoy.
Here’s one more to pin on your Pinterest boards!