Asparagus Dijon

Asparagus cooks quickly and can be ready, with a creamy Dijon sauce, in 15 minutes. An easy way to remove scales from asparagus spears is with a vegetable peeler.

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  • 1 1/2 pounds asparagus spears or two 10-ounce packages frozen asparagus spears
  • 1/4 cup whipping cream
  • 2 tablespoons mayonnaise or salad dressing
  • 2 tablespoons sliced green onion (1)
  • 3 - 4 teaspoons Dijon-style mustard
  • 1 hard-cooked egg, finely chopped (optional)
Related Video
How to Steam Asparagus

Learning how to steam asparagus allows you to reap all of the benefits from the nutrient packed vegetable. It pairs perfectly with any meat for a well rounded meal.

Snap off and discard woody bases from fresh asparagus (see photo, below). If desired, scrape off scales. Cook fresh asparagus, covered, in a small amount of boiling water for 4 to 6 minutes or till crisp-tender. (Or, cook frozen asparagus according to the package directions.) Drain; keep warm.
Meanwhile, for sauce, beat whipping cream just till stiff peaks form. Fold in mayonnaise, green onion, mustard, and, if desired, egg. Spoon sauce atop asparagus. Serve immediately. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 90, Fat, total (g) 8, chol. (mg) 16, sat. fat (g) 3, carb. (g) 4, fiber (g) 2, pro. (g) 2, vit. A (RE) 113.33, vit. C (mg) 21.26, sodium (mg) 96, calcium (mg) 20.19, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
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