Asparagus with Dijon Cream Sauce

By Joan_Z

Fresh Asparagus spears

Ingredients

• 1 Shallot - finely chopped
• 2 lb. fresh asparagus spears - tough ends trimmed
• 3 Tbsp. water (divided)
• 3 Tbsp. Pompeian Sherry Wine Vinegar
• 1/4 c. heavy cream (I used half & half instead)
• 2 Tbsp. Grey Poupon Country Dijon Mustard
• 2 Tbsp. Unsalted Butter
• 1/4 tsp. Morton coarse Kosher Salt
• 1/4 tsp. pepper

Preparation

Step 1

Chop shallot. Trim asparagus. Place asparagus and 1 Tbsp. water in microwave safe bowl and cover. Microwave 2 minutes (recipe calls for 3-4 mins but spears turned out soggy)
Preheat 10" saute pan on medium 2-3 minutes. Place shallots, sherry and remaining 2 Tbsp. water in pan; simmer 3-4 minutes or until liquid ha reduced by one-half.
Stir in cream (I used half & half)butter, mustard, salt & pepper until thickened. Place asparagus on serving platter, drizzle with sauce. Serve.