Alice B. Toklas' Asparagus In Salt & Pepper Whipped Cream
Recipe: #20433
August 03, 2015
Categories: Side Dishes, Asparagus, French, Brunch, Christmas, Sunday Dinner, Thanksgiving Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Heavy Cream, Kosher Dairy, Vegetarian Dinner, more
"Lemon is me everything else is Alice"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (219 g)
- Calories 240.9
- Total Fat - 22.8 g
- Saturated Fat - 14.3 g
- Cholesterol - 71.6 mg
- Sodium - 116.3 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 3.7 g
- Sugars - 3.4 g
- Protein - 4.5 g
- Calcium - 65.3 mg
- Iron - 3.7 mg
- Vitamin C - 12 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, add lemon juice.
Step 2
Meanwhile, in a small saucepan, heat the butter with 1/4 cup heavy cream over low heat.
Step 3
Stir and pour over the asparagus; meanwhile
Step 4
Beat the remaining 3/4 cup cream with the zest and pepper until soft peaks form. Spoon over the hot asparagus.
Step 5
Serve immediately
Tips
No special items needed.
0 Reviews
You'll Also Love
