Asparagus With Mustard-Cream Sauce
Recipe: #26215
June 11, 2017
Categories: Sauce, Butter Sauces, Side Dishes, Asparagus, Southern, Sunday Dinner, No Eggs, Vegetarian, Vegetarian Dinner, more
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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