Easy Creamy Baked Asparagus

Yield: 4 servings; 2 points per serving

1 lb. asparagus spears, trimmed

1/4 cup KRAFT Peppercorn Ranch Dressing

2 Tbsp. KRAFT Shredded Parmesan Cheese

1/2 cup coarsely crushed RITZ Cheese Crackers (about 12 crackers)

PREHEAT oven to 350°F. Cook asparagus in large skillet of simmering water 2 to 3 min. or until bright green but still crisp; drain.

TOSS asparagus with dressing in 1-1/2- to 2-qt. baking dish. Sprinkle with cheese and cracker crumbs.

BAKE 10 to 15 min. or cheese is lightly browned and mixture is heated through.

Make-Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. Remove from refrigerator 20 min. before baking. Bake, uncovered, at 350°F 15 min. or until heated through.

Save 6-1/2 grams of fat per serving by preparing as directed using KRAFT FREE Ranch Fat Free Dressing and RITZ Reduced Fat Crackers. You will save 40 calories too!

Top

Roasted Asparagus with Balsamic Browned Butter

Yield: 8 servings (5 spears each); 1 point per serving

40 asparagus spears, trimmed (about 2 pounds)

Cooking spray

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons butter

2 teaspoons low-sodium soy sauce

1 teaspoon balsamic vinegar

Preheat oven to 400 degrees. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.

Top