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Asparagus with Cream Sauce Recipe

Asparagus with Cream Sauce Recipe

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."
TOTAL TIME: Prep/Total Time: 15 min. YIELD:8-10 servings

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

  • 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.

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.