Creamed Asparagus and Tomato Recipe

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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