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Chilled Asparagus Spread

Chilled Asparagus Spread
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Yield: Serves 8

Offer this pale green, subtly flavored spread with crisp wheat crackers or tortilla wedges that have been heated under the broiler until crisp.

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  • 3/4 cup water
  • 4 tablespoons butter
  • 1 pound asparagus, trimmed, peeled, and cut into 1-inch lengths
  • 4 green onions, white and green portion, sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 small package (3 ounces) cream cheese
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • Several drops Tabasco sauce
  • Lemon zest strips for garnish


1. Heat the water and butter in a large skillet. When the butter is melted, add the asparagus and onions and bring to a boil. Sprinkle on the thyme and salt. Cover the pan and reduce the heat. Cook at a gentle bubble for 5 minutes. Remove the cover and stir the asparagus over high heat until all the moisture is evaporated.
2. Combine the cream cheese and sour cream in the container of a blender or processor. Add the asparagus mixture, lemon juice, and Tabasco. Whirl until smooth then transfer to a serving bowl. Cover and refrigerate until thoroughly chilled. Garnish with strips of lemon zest.
Updated Thursday, October 14th, 2010

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