Asparagus with Oka Cheese

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 cup (250 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) chopped fresh tarragon leaves
  • 2 tsp (10 mL) Dijon  mustard,
  • 2 tbsp (30 mL) butter
  • 1 1/2 lb (681 g) fresh asparagus spears, ends trimmed
  • 1/4 cup (60 mL) finely chopped red bell pepper
  • 1 cup (250 mL) shredded pasteurized Oka cheese


  1. Combine broth, cornstarch, tarragon and mustard in small bowl. Set aside.
  2. Melt butter in large non-stick skillet at medium heat until it starts to turn brown. Add asparagus and stir often for 3 minutes.
  3. Stir broth mixture very well and gradually pour into pan. Heat to a boil; reduce heat and simmer for 3 minutes. Remove from heat and stir in red pepper. Transfer to serving dish and sprinkle with cheese.

Recipe tips

  • PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
  • Oka cheese, originally a local cheese made by monks at their monastery in Oka, Quebec, is now widely available across Canada. By putting the cheese in the freezer 15 minutes before grating it, the job will be much easier!
  • Trim tough ends off larger, less tender asparagus spears by cutting them where the colour changes from light green-purple to dark green – or simply snap off the ends where they naturally break. Locally grown asparagus is available from May to July in many parts of Canada.

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Amount Per Serving
Calories 130
Fat 10 g
Saturated Fat 6 g
Cholesterol 30 mg
Sodium 310 mg
Carbohydrate 5 g
Dietary Fibre 1 g
Protein 6 g
Vitamin A 15 %DV
Calcium 15 %DV

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