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

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: 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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