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Creamed Asparagus and Tomato

 Creamed Asparagus and Tomato
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
6-8 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 84 calories, 8 g fat (1 g saturated fat), 3 mg cholesterol, 132 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.