Asparagus Appetizer Spread Recipe - Cooking Index
Asparagus Appetizer Spread Recipe - Cooking Index
| 1 lb | Fresh asparagus - trimmed | |
| 1 1/2 cups | Sour cream - (12 oz), divided | |
| 1 x | Cream cheese - softened | |
| 1 x | Unflavored gelatin | |
| 1 cup | Finely chopped cooked ham | |
| 1 tablespoon | Chopped chives | |
| 1/2 teaspoon | Seasoned salt | |
| 1/8 teaspoon | Black pepper | |
| Assorted crackers - for accompaniment |
Cook asparagus in a small amount of water until tender. Drain, reserving 1/4 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-quart 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.
Source:
Emeril Lagasse
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