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
Total TimePrep/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.
Nutrition Facts1 each: 84 calories, 8g fat (1g saturated fat), 3mg cholesterol, 132mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
Originally published as Creamed Asparagus and Tomato in Country Woman July/August 1996