Aromatic Asparagus Recipe -
Aromatic Asparagus Recipe
  • READY IN 45 mins

Aromatic Asparagus

Recipe by  

"An aromatic asparagus recipe scented with sage and thyme."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.
  2. Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2008

Mmmmm!!! I used the suggestions of others here and omitted the water and used half the milk and broth. I didn't have all the listed ingredients so I used these substitutions: 3/4 Cup chicken broth (broth from Amanda's chicken casserole recipe preparation [not published]) Havarti cheese for the parmesan It was incredible! I really want to use this on other vegebables using different kinds of broth.

Most Helpful Critical Review
May 11, 2006

This was ok, but I thought the dried herbs really detracted from the delicate asparagus flavor. I won't be making this again. Thanks anyway.

Jun 26, 2009

This was a good starter recipe. I omitted the water and broth and only used 1 3/4 cups of milk. I also left out the sage and used 1/4 tsp of basil, 1/4 tsp of dill weed, and 2 tsp of garlic powder. Instead of parmesan, I used fontina cheese. I also steamed the asparagus and poured the cheese sauce over the asparagus rather than cooking the asparagus in with the sauce.

May 05, 2007

This was good. I used a pound of asparagus, eliminated the water, used 3/4 c broth, and only a splash or two of milk. Still there was too much liquid - I ended up thickening it a bit with some corn starch, and straining away the extra liquid upon serving. The Parm cheese did not want to melt when I mixed it in - it just got clumpy. Next time, I'll just sprinkle with cheese when ready to serve.

Dec 16, 2006

I like it! Agree with other reviewers...cut down on the liquid. I removed the water entirely and cut the broth and milk in half. The asparagus steamed fine, and the sauce was appropriate viscosity and intensity of flavors.

Feb 21, 2006

I have to wonder if this recipe is for asparagus soup? I read the recipe and decided there was too much liquid in it, so I omitted the vegetable broth. Also I used a whole pound of asparagus, not a half pound, and I steamed it ahead of time. Even with these changes there was still quite a bit of liquid so next time I will reduce the milk to 1 cup. But the flavor was very very good, the sage and thyme and Parmesan cheese were the perfect blend for this vegetable. I will make this one again.

Apr 14, 2009

Loved it but used about half of the broth and no water. Also added a little more thyme.

Feb 24, 2011

I went with some other reviewer advice and reduced the liquid to one cup each broth and milk. I think it was just a little too liquidy but not bad. I had one bunch of asparagus, and used 2-3 tbsp parmesan and just a couple shakes of poultry seasoning since I didn't have any plain sage. Would definitely make again, with just a little less liquid. Thanks!


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 457 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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