Directions:
- Cook asparagus in a small amount of water until tender. Drain, reserving 1/4 cup liquid. Cool.
- Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well.
- In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives, salt and pepper. Pour into a greased 1-qt. round-bottom bowl. Cover and chill until set, about 6 hours.
- Unmold onto a plate and spread with reserved sour cream. Garnish with additional chopped ham and cooked asparagus if desired. Serve with crackers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.44 Kcal (374 kJ) | ||
| Calories from fat | 28.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 16.35mg | 5% | |
| Sodium | 570.43mg | 24% | |
| Potassium | 241.47mg | 5% | |
| Total Carbs | 6.52g | 2% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 9.2g | 18% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 1.5mg | 8% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.94 Kcal (293 kJ) | ||
| Calories from fat | 22.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 5% | |
|---|---|---|---|
| Cholesterol | 12.79mg | 5% | |
| Sodium | 446.07mg | 24% | |
| Potassium | 188.83mg | 5% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 1.3g | 7% | |
| Dietary Fiber | 1.2g | 6% | |
| Protein | 7.19g | 18% | |
| Vitamin C | 4.1mg | 9% | |
| Iron | 1.2mg | 8% | |
| Calcium | 28.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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