|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fresh asparagus is lightly sauced with a tasty, creamy sauce. The sauce is seasoned with a little lemon juice and Dijon mustard.
You can keep it simple or you can add some ham to the sauce. I like to add sliced hard-boiled eggs as well.
- 2 pounds fresh asparagus spears
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup half and half
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- Optional: 1/2 cup cooked diced ham
- Optional: hard-cooked eggs
Snap off tough ends of asparagus.
Cook asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain. Arrange asparagus spears in serving dish and keep warm.
Melt butter in a small saucepan over low heat; add flour, stirring until smooth.
Gradually stir in chicken broth and half-and-half. Add the ham, if using. Cook, stirring constantly, until thickened and bubbly, about 1 minute.
Whisk in mustard, lemon juice, and pepper.
If desired, arrange slices of hard cooked eggs over the asparagus.
Spoon the sauce over asparagus. Serve immediately.