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
- 1/2 cup cooked diced ham, optional
- hard-cooked eggs, optional
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||3 g|