Asparagus with Lemon Cream

By Meisje

Ingredients

• Salt and pepper
• 2 lbs. asparagus, trimmed
• 1 lemon
• Yi c. sour cream
• 2 Tbsp. heavy cream
• 1 Tbsp. snipped fresh chives

Preparation

Step 1

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