Creamed Asparagus and Tomato Recipe

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Sometimes I just don't have the time to prepare an authentic cream sauce for asparagus. That's when this recipe comes in handy.—Phyllis Clinehens, Maplewood, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 2 pounds fresh asparagus spears, trimmed
  • 1/3 cup mayonnaise
  • 1-1/4 teaspoons lemon juice
  • 1/4 teaspoon salt
  • Pinch pepper
  • 1 medium tomato, peeled, diced and drained

Nutritional Facts

1 each: 84 calories, 8g fat (1g saturated fat), 3mg cholesterol, 132mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.


  1. cook the asparagus in boiling salted water until tender, about 10 minutes. Meanwhile, in a small saucepan over low heat, combine mayonnaise, lemon juice, salt and pepper; heat through. Stir in tomato and remove from the heat. Drain the asparagus and place in a serving dish; top with tomato mixture. Yield: 6-8 servings.
Originally published as Creamed Asparagus and Tomato in Country Woman July/August 1996, p35

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