This Cheesy Low Carb Creamed Asparagus was part of a simple quest to dress up dinner. I do what I can with whatever I’ve already got in the kitchen, even if it is plain, ol’ everyday food, you know? I consider it kind of a challenge. And bonus points if it’s fast and easy, too. Because by the time of the day I’m getting around to cooking dinner? I don’t have all that much energy for last minute shopping trips to the farmers’ market or any kind of fancy-dancy kitchen hijinks. I just wanna eat, man!
I looked around my kitchen asking, “What would taste good with asparagus?” and this is what I came up with. However, the sauce is one I’ve no doubt will get introduced to many other vegetables before we’re all said and done… It just took a few minutes and was very tasty!
Cheesy Low Carb Creamed Asparagus
- 10 ounces frozen asparagus steam-able
- 2 ounces cream cheese
- 2 tablespoons brown mustard
- 1/3 cup heavy cream
- 1/3 cup Monterrey Jack cheese shredded
- 2 tablespoons Parmesan cheese
- 3 tablespoons bacon pieces
Gather your stuff together.
Steam asparagus in microwave according to package directions
In a saucepan, add cream cheese, heavy cream and brown mustard.
Over medium-high heat, melt the cream cheese into the other ingredients,chopping it up and stirring frequently as you go.
Add the shredded cheese and Parmesan cheese, melting into the other ingredients. Let the sauce cook down a little. A little bubbling is fine, but we don't want to burn it, so don't forget to stir!
Mix in 2 Tablespoons of the bacon pieces, and turn heat to low.
Drain the cooked asparagus and put into a serving dish.
It looked like more veggies on the box picture!
Mix sauce into asparagus.
Use the remaining bacon for garnish.
Serving size would be more if that darned box had more veggies in it! The sauce would have easily handled more veggies. Fortunately, it was tasty enough that having extra sauce on there didn't matter a whit.
A little pepper or other seasoning of your choice would be fine to add. But I would not add salt to this if you're using bacon pieces, or it would probably be too salty.
What do you think? Gonna give this one a go?