My family loves chilled asparagus. It's the perfect veggie to have on a warm night, or any night for that matter. My kids like this side dish so much that they snack on leftovers while watching TV at night. —Melissa Puccetti, Rohnert Park, California
Chilled Asparagus with Basil Cream
Chilled Asparagus with Basil Cream
Prep Time
10 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 2 pounds fresh asparagus, trimmed
- 1 cup mayonnaise
- 1/4 cup heavy whipping cream
- 4 tablespoons minced fresh basil, divided
- 2 garlic cloves, peeled and halved
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons pine nuts, toasted
- 1 tablespoon grated lemon zest
Directions
- In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter.
- Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus (or serve on the side). Garnish with pine nuts, lemon zest and remaining 1 tablespoon minced basil.
Nutrition Facts
1 serving: 235 calories, 24g fat (5g saturated fat), 10mg cholesterol, 296mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
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