Alice B. Toklas' Asparagus In Salt & Pepper Whipped Cream
Created by dienia b on August 3, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #20433
Ingredients
- 1 1/2 to 2 pounds asparagus (trimmed and peeled)
- 4 tablespoons butter
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
How to Make
-
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
Nutritional Facts
- 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