Creamy Garlic Asparagus Bake

By á-4084

Ingredients

• 4 quarts water
• 2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
• 2 packages (5.2 oz each) Boursin™ cheese with garlic and herbs, softened
• 1 cup heavy whipping cream
• 3/4 cup shredded fresh Parmesan cheese
• 2 medium plum (Roma) tomatoes, seeded and chopped
• 1 teaspoon fresh thyme leaves

Details

Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 400°F.
2
To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
3
Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
4
In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
5
Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

For easier prep, asparagus can be blanched ahead of time. Store covered in refrigerator. Warm asparagus slightly before assembling dish.