This dish combines two of my favorite things, cream and basil. I also happen to love veggies and the sauce works beautifully on asparagus. If you don’t have any on hand you can substitute with green beans or broccoli. I am using basil paste in this recipe which you can generally find in the produce section of your grocery store. If you have fresh basil on hand feel free to use it instead.

• Ingredients:
• 1 teaspoon olive oil
• 1 tablespoon butter
• 1 clove garlic, minced
• 1/2 cup chicken stock
• 1/2 cup cream cheese
• Salt & pepper to taste
• 1 tablespoon basil paste or 1/4 cup fresh basil, chopped
• 2 tablespoons fresh lemon juice

directions:

Preheat the oven to 400 degrees. Snap the tough ends off the asparagus and place into a roasting pan. Drizzle with olive oil and toss to coat. Place the pan into the oven and bake for 15 minutes, turning asparagus occasionally. Meanwhile, place a saucepan over med-low heat and melt the butter. Add the garlic and cook for 1 minute. Add the stock, cream cheese and salt & pepper and stir until melted into a smooth sauce. Add the basil and stir. Keep warm. When the asparagus is done, remove it from the oven and place into a serving dish. Sprinkle with fresh lemon juice, drizzle with the cream sauce and serve.

This recipe is an excerpt from the Easy Peasy Eats Cookbook.

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