Asparagus With Cream Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 08/11/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/11/19

Asparagus With Cream sauce and ham
Diana Rattray
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
113 Calories
5g Fat
13g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 113
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 12%
Cholesterol 11mg 4%
Sodium 317mg 14%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Protein 5g
Calcium 71mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Snap off tough ends of asparagus.

  2. 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. 

  3. Melt butter in a small saucepan over low heat; add flour, stirring until smooth.

  4. Gradually stir in chicken broth and half-and-half. Add the ham, if using. Cook, stirring constantly, until thickened and bubbly, about 1 minute.

  5. Whisk in mustard, lemon juice, and pepper. 

  6. If desired, arrange slices of hard cooked eggs over the asparagus.

  7. Spoon the sauce over asparagus. Serve immediately.

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