Spring Asparagus and Biscuits

2 cups (8 oz.) cut, trimmed, fresh asparagus or
1 package (10 oz.) frozen, cut asparagus
1 cup plus 2-tablespoons packaged buttermilk biscuit mix
1/3 cup fat free milk
3 tablespoons butter or margarine
3 tablespoons flour
1/8 teaspoon white pepper
2 cups fat free milk
2 teaspoons instant chicken bouillon
1 cup diced, cooked chicken
1/3 cup fat free Parmesan cheese
1/4 cup toasted, slivered almonds, optional

Cook asparagus in small amount of water until crisp-tender; drain. Set aside.
Using biscuit mix and 1/3-cup milk, prepare biscuits according to package directions. Cut biscuits with 2-1/2 inch cutter. Bake according to package directions.
Meanwhile, in 2-quart saucepan, mix together margarine, flour and pepper. Cook over medium heat, stirring constantly, until mixture starts to bubble. Add milk and bouillon. Continue cooking and stirring until mixture boils. Cook and stir one minute longer. Add remaining ingredients except almonds. Cook about three minutes longer or until thoroughly heated, stirring frequently. Serve over hot biscuits garnished with almonds.
Note: If using bakery biscuits, omit buttermilk biscuit mix and the 1/3-cup milk.
Yield: 4 Servings
Nutrition information per 1-cup creamed asparagus, 1 biscuit:
Calories: 420
Protein: 23g
Carbohdyrates: 38
Total Fat: 12g
Cholesterol: 23g
Sodium: 1,223

Courtesy of BellyBytes.com
Back to Previous Page