Ingredients
4
quarts water
2
lb fresh asparagus spears, trimmed (about 35 spears per lb)
2
packages (5.2 oz each) Boursin® cheese with garlic and herbs, softened
1
cup heavy whipping cream
3/4
cup shredded fresh Parmesan cheese
2
medium plum (Roma) tomatoes, seeded and chopped
1
teaspoon fresh thyme leaves
Preparation
Heat oven to 400°F.
To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.
