Asparagus Appetizer Spread
The first time I made this spread was for a potluck get-together. It bought such great comments that I've been making it ever since. My husband and I have two children, 15 and 12. We live in a country home. Every year, we grow a garden, and we're both 4-H advisers.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 8 oz cream cheese softened
- 1/8 teaspoon black pepper
- 1 envelope unflavored gelatin
- 1 tablespoon chives chopped
- 1 pound fresh asparagus trimmed
- 1-1/2 cups sour cream divided
- 1 cup cooked ham finely chopped
- 1/2 teaspoon seasoned salt
- assorted crackers
- Carbohydrate 7.79791561289333 g
- Cholesterol 47.7393005466667 mg
- Fat 14.2177273614405 g
- Fiber 1.65928155671361 g
- Protein 12.2773467579605 g
- Saturated Fat 7.72962394566699 g
- Serving Size 1 1 - (149g)
- Sodium 583.36908548145 mg
- Sugar 6.13863405617973 g
- Trans Fat 1.68141420831982 g
- Calories 201 calories
Cook asparagus in a small amount of water until tender. Drain, reserving one quarter cup liquid. Cool. Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well. In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives, salt and pepper. Pour into a greased 1-qt. round-bottom bowl. Cover and chill until set, about 6 hours. Unmold onto a plate and spread with reserved sour cream. Garnish with additional chopped ham and cooked asparagus if desired. Serve with crackers.
