A creamy, cheesy, tangy asparagus side dish that comes together quickly with the help of your multi-functional pressure cooker. This would go great with roast beef, ham, pork loin, or lamb.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mayonnaise, sour cream, 4 tablespoons Parmesan cheese, horseradish, and dill in a large bowl. Add asparagus and stir to combine. Transfer mixture to a round 1.6-liter casserole dish (approximately 7 1/2 inches) and cover with foil.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®). Place the trivet inside and add water. Place casserole dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let sit for 2 minutes. Using pot holders, remove the casserole dish and uncover.

  • Combine remaining 2 tablespoons Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the asparagus.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil asparagus until breadcrumbs are starting to brown, about 5 minutes.

Cook's Note:

For a more personal touch, I like to divide the asparagus into individual ramekins prior to topping and broiling.

Nutrition Facts

196 calories; protein 6.5g; carbohydrates 8.8g; fat 16.4g; cholesterol 18.1mg; sodium 232.9mg. Full Nutrition
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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