Cheesy Low Carb Creamed Asparagus

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!

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Cheesy Low Carb Creamed Asparagus

Course: Side Dish
Servings: 3
Calories: 278 kcal
Author: Dixie Vogel
This super fast, super easy and delicious sauce would easily compliment any number of veggies. Because really? Cheese and bacon!

Ingredients

  • 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

Instructions

  1. Gather your stuff together.

  2. Steam asparagus in microwave according to package directions
  3. In a saucepan, add cream cheese, heavy cream and brown mustard.
  4. Over medium-high heat, melt the cream cheese into the other ingredients,chopping it up and stirring frequently as you go.
  5. 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!
  6. Mix in 2 Tablespoons of the bacon pieces, and turn heat to low.

  7. Drain the cooked asparagus and put into a serving dish.


    It looked like more veggies on the box picture!
  8. Mix sauce into asparagus.
  9. Use the remaining bacon for garnish.

Recipe Notes

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.

Nutrition Facts
Cheesy Low Carb Creamed Asparagus
Amount Per Serving (1 g)
Calories 278 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 6mg 2%
Sodium 504mg 21%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

What do you think? Gonna give this one a go?

If you don't want to buy a lot of low carb books, just get the right ones.

2017-10-17T18:52:52+00:00 Oct 28, 2014 / 2:38 am |Side Dishes|3 Comments

3 Comments

  1. Amanda October 28, 2014 at 3:22 pm - Reply

    I’m not able to eat cream cheese/heavy cream, do you think I could substitute it for Greek yogurt?

    • Zen Goddess October 28, 2014 at 5:22 pm - Reply

      Hmmm. I am gathering you don’t have to be 100% dairy-free, or that wouldn’t be your choice of substitute. If you can do sour cream, I would try maybe a 2/3 sour cream to 1/3 Greek yogurt ratio to keep from getting too much of a bite from the yogurt flavor. But both of those ingredients will give you a little bite in the taste. If it’s too much twang, a tablespoon of sweetener could potentially offset. Also maybe up other cheeses a bit to keep the thick texture. I’d also taste-test it while making it. But please realize I haven’t tried this. I’m kind of nuts over cream cheese and heavy cream, so I don’t usually sub out for it!

  2. Jamie December 5, 2014 at 10:36 am - Reply

    I made this last night. I used fresh asparagus. I really liked it. I love asparagus, but my family hates it, so I’m always looking for new ways to get them to eat it. My husband actually liked it.

    You’re right about the sauce though. There was enough for two bunches of asparagus, so next time I’ll make two and have leftovers.

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