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Asparagus Florentine

By: Tiffiny Trump-Humbert  
"I am a native Missourian living near Frankfurt, Germany with my husband, Ralf. I've had to learn how to adapt recipes because I can't always get ingredients here that I could easily find back home. When I'm making this recipe in spring, I use mild white asparagus, which is a German delicacy. It's just as good with green, however, --Tiffiny Trump-Humbert, Rauheim, Germany"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 158 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup butter
  • 1 (10.75 ounce) can condensed cream of celery soup, undiluted
  • 1/2 cup water
  • 3 egg yolks
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon ground mustard
  • Dash pepper
  • 2 tablespoons lemon juice
  • 1 (8 ounce) package cream cheese, cubed
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Directions

  1. Place asparagus in a saucepan with a small amount of water; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside. In a large saucepan, saute onion and garlic in butter until tender.
  2. In a bowl, whisk together the soup, water, egg yolks, Worcestershire sauce, mustard and pepper. Whisk in lemon juice. Add to onion mixture. Add cream cheese. Cook and stir over low heat until cheese is melted. Stir in spinach and asparagus; heat through.
  3. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 30-35 minutes or until a thermometer reads 160 degrees F. Let stand for 5 minutes before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by Heather 
I made this to take to a party. The only complaint was he spinach :-) Next time I will half... MORE

 
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