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Nutritional Guidelines (per serving) | |
---|---|
113 | Calories |
5g | Fat |
13g | Carbs |
5g | Protein |
Nutrition Facts | |
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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. |
Fresh asparagus is lightly sauced with a tasty, creamy sauce. The sauce is seasoned with a little lemon juice and Dijon mustard.Â
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
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Snap off tough ends of asparagus.
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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.Â
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Melt butter in a small saucepan over low heat; add flour, stirring until smooth.
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Gradually stir in chicken broth and half-and-half. Add the ham, if using. Cook, stirring constantly, until thickened and bubbly, about 1 minute.
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Whisk in mustard, lemon juice, and pepper.Â
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If desired, arrange slices of hard cooked eggs over the asparagus.
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Spoon the sauce over asparagus. Serve immediately.
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