Asparagus with Lemon Cream

Asparagus with Lemon Cream
Asparagus with Lemon Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salt and pepper

  • 2

    lbs. asparagus, trimmed

  • 1

    lemon

  • Yi c. sour cream

  • 2

    Tbsp. heavy cream

  • 1

    Tbsp. snipped fresh chives

Directions

1. Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. 2. A d d 1 teaspoon salt, then asparagus, t o boiling water. Cook, uncovered, 4 minutes or until bright green and a knife pierces easily through stalks. With tongs, transfer directly to bowl of ice water. When asparagus is cool, drain well; roll between paper towels t o dry completely. Asparagus can be refrigerated in airtight container or resealable plastic bag up to overnight. 3. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice into small bowl. Whisk in sour cream, heavy cream, and VA teaspoon each salt and freshly ground black pepper. Sauce can be refrigerated in airtight container up to 3 days. 4. Spoon sauce over asparagus and garnish w i th chives. EACH SERVING Q # j£ About 65 calories, 2 g protein, 4 g carbohydrate, 5 g total fat (3 g saturated), 2 g fiber, 15 mg cholesterol, 140 mg sodium

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