- 8
- 20 mins
- 45 mins
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Ingredients
- 4 quarts water Save $
- 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
Preparation
Step 1
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