Asparagus Dijon
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 6 servings.
Total Time:
15 mins
Ingredients
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1-1/2 poundsasparagus spears or two 10-ounce packages frozen asparagus spearssee savings
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1/4 cupwhipping creamsee savings
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2 tablespoonsmayonnaise or salad dressingsee savings
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2 tablespoonssliced green onion (1)see savings
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3 to 4 teaspoonsDijon-style mustardsee savings
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1hard-cooked egg, finely chopped (optional)see savings
Directions
1.
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.
2.
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: Calories 90, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 16 mg, Sodium 96 mg, Carbohydrate 4 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 11%, Vitamin C 36%, Calcium 2%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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