NACHO CHEESY ASPARAGUS BAKE
Makes 6 (1/2-cup) servings
• 3 cups frozen asparagus cuts and tips, steamed
• 1 cup nacho cheese sauce or dip ½ cup crushed tortilla chips ½ cup canned tomatoes, diced, or chopped seeded tomatoes
• Non-stick cooking spray
• Note: Substitute 2 cans (14.5 oz. each) asparagus cuts and tips, drained, OR 1 pound and 12 oz. fresh asparagus for frozen asparagus.
1. Preheat oven to 350ºF.
2. Cook asparagus in small amount of boiling water until just tender.
3. Gently combine asparagus and cheese sauce.
4. Lightly spray vegetable spray in 1 1/2 -quart shallow casserole dish.
5. Pour asparagus and cheese sauce into dish. Cover with foil.
6. Bake at 350°F about 20 minutes or until thoroughly heated. Serve hot, garnished with tortilla chips and tomatoes.
Nutrition Information for each serving:
Calories 210
Calories from Fat 100
Total Fat 11 g
Saturated Fat 4.5 g
Cholesterol 15 mg
Sodium 310 mg
Total Carbohydrate 19 g
Dietary Fiber 3 g
Sugar 2 g
Protein 8 g
Vitamin A 159 RE
Vitamin C 23 mg
Calcium 175 mg
Iron 1 mg
Recipe provided by Michigan Asparagus Advisory Board
USDA, Food & Nutrition Service
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