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
- 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
- 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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