June 11, 2017
Dinner, Sauce, Butter Sauces,
Side Dishes, Dairy, Vegetables, Asparagus, Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Stove Top, No Eggs, Vegetarian, Make it from scratch more
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"Asparagus is one of the green vegetables that my son and grandkids will eat, so I am always looking for ways to prepare it. One of our favorite ways is grilled with a Dijon mustard/mayo sauce, but sometimes I just don't want to get out in the Florida heat. If I don't mind heating up the house, sometimes I'll roast the asparagus instead of blanching it."
Snap off the tough ends of the asparagus. Remove the scales from the stalks with a knife or vegetable peeler, if desired. Set aside.
Melt the butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add the broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from the heat. Stir in mustard, lemon juice, and pepper. Set aside; keep warm.
Blanch asparagus in boiling water for 3 to 5 minutes or until crisp-tender. Drain. Arrange on a serving platter and top with the sauce.
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