Asparagus with Cream Sauce

Asparagus With Cream sauce and ham
Diana Rattray
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 6 to 8 Servings
Ratings (6)

By Diana Rattray

Updated 04/10/18

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.

See Also
Simple Roasted Asparagus in 10 Minutes

What You'll Need

  • 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

How to Make It

  1. 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. 
  2. 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. 
  1. If desired, arrange slices of hard cooked eggs over the asparagus. Spoon the sauce over asparagus. Serve immediately.

More Recipes

Asparagus au Gratin

Scalloped Asparagus With Cheddar Cheese Sauce​

Asparagus Quiche
 

Nutritional Guidelines (per serving)
Calories 113
Total Fat 5 g
Saturated Fat 2 g
Unsaturated Fat 2 g
Cholesterol 11 mg
Sodium 317 mg
Carbohydrates 13 g
Dietary Fiber 3 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)