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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."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    10 servings


  • 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 sour cream


  • 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.
Nutrition Facts
3/4 cup: 89 calories, 6g fat (4g saturated fat), 21mg cholesterol, 298mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 3g protein.

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Average Rating:
  • katlaydee3
    Feb 4, 2018

    I liked this a lot, however as others have noted the sauce is strong tasting and heavy. I served a small amount of the sauce on the side of the asparagus rather than poured over the top like in the picture. A little really goes a long way with this in my opinion.

  • jkcoach98
    Jun 8, 2017

    Nope, this sauce did not fare well with asparagus. It did not taste good at all.

  • mariekelly
    Jun 15, 2011

    it tasted really tangy and for me, that doesnt go well with asparagus..

  • DonDon1740
    Jun 19, 2006

    No comment left