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Asparagus with Cream Sauce

 Asparagus with Cream Sauce
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."
8-10 ServingsPrep/Total Time: 15 min.

Ingredients

  • 2 cups water
  • 2 pounds fresh asparagus, trimmed
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached 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.

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Asparagus with Cream Sauce (continued)

Nutritional 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.