Potato Asparagus Bake
Prep Time: 20 minutes
Cooking Time: 20 minutes
A hit with both the grandparents and the kids. The grandparents wanted more asparagus and the kids wanted less. Go figure!
1 pound potato(es), yukon gold or red, sliced
8 ounce(s) cream cheese with chives and onion, light
3/4 cup milk, 1% fat
1/3 cup parmesan cheese, grated, divide out 2 tablespoons
1 tablespoon rosemary, fresh, chopped
1/4 teaspoon pepper, black, ground
1 pound asparagus, trimmed and cut into 2 inch pieces
Preheat oven to 400 degrees. In a sauce pan, cook potatoes in about an inch of salted water for about 6 minutes or until tender. Remove potatoes and use the same pan to combine the cream cheese, milk, 3 tablespoons of the parmesan and black pepper. Heat and stir in rosemary. In baking dish, layer the potatoes, asparagus and sauce. Cover and bake for about 20 minutes. Sprinkle with remaining parmesan. Bake uncovered for 10 to 12 minutes. Let stand for 5 minutes. Garnish with rosemary and fresh ground pepper if desired.
Per Serving About: 280 calories, 11 g fat, 7 g saturated fat, 0 g trans fat, 15 g protein, 31 g carbohydrates, 4 g dietary fiber, 740 mg sodium