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Asparagus with Cream Sauce Recipe

Photo by: Taste of Home

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From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."

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8-10 Servings
Prep/Total Time: 15 min.

Ingredients

2 cups water
2 pounds fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
1 teaspoon dill weed
1 cup (8 ounces) sour cream

Directions

In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill.
Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 89 calories, 6 g fat (4 g saturated fat), 21 mg cholesterol, 298 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.

Asparagus with Cream Sauce published in Taste of Home February/March 2005, p8

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