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)
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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