Asparagus With Mustard-Cream Sauce

8
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (215.9 g)
  • Calories 110.5
  • Total Fat - 6.9 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 18.8 mg
  • Sodium - 245 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 2.9 g
  • Protein - 4.8 g
  • Calcium - 72.9 mg
  • Iron - 3.3 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.2 mg

Step 1

Snap off the tough ends of the asparagus. Remove the scales from the stalks with a knife or vegetable peeler, if desired. Set aside.

Step 2

Melt the butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Step 3

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.

Step 4

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.

Tips & Variations


No special items needed.

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