Asparagus with Cream Sauce Recipe

3.5 2 3
Asparagus with Cream Sauce Recipe
Asparagus with Cream Sauce Recipe photo by Taste of Home
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Asparagus with Cream Sauce Recipe

Read Reviews
3.5 2 3
Publisher Photo
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."
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
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.
Originally published as Asparagus with Cream Sauce in Taste of Home February/March 2005, p8

Nutritional Facts

3/4 cup: 89 calories, 6g fat (4g saturated fat), 21mg cholesterol, 298mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Asparagus with Cream Sauce in Taste of Home February/March 2005, p8

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Reviews forAsparagus with Cream Sauce

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MY REVIEW
jkcoach98 User ID: 6551173 267788
Reviewed Jun. 8, 2017

"Nope, this sauce did not fare well with asparagus. It did not taste good at all."

MY REVIEW
mariekelly User ID: 1260901 143825
Reviewed Jun. 15, 2011

"it tasted really tangy and for me, that doesnt go well with asparagus.."

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