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 The Spruce Eats' Editorial Process
Diana Rattray
Updated 08/11/19
Asparagus With Cream sauce and ham
Diana Rattray
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
113 Calories
5g Fat
13g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8
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.

More Recipes

Asparagus au Gratin

Scalloped Asparagus With Cheddar Cheese Sauce​

Asparagus Quiche

Related Articles