Asparagus with Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. Ingredients:
2 cups water |
2 pounds fresh asparagus, trimmed |
1/2 cup chopped onion |
2 tablespoons butter |
2 tablespoons king arthur unbleached 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 (8 ounces) sour cream |
Directions:
1. 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.
2. 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. Yield: 8-10 servings.
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