Asparagus With Creamy Dijon Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make The End of All Things Vegetable Broth! Ingredients:
3/4 lb asparagus spear (or one 10 oz. package frozen spears) |
1/2-3/4 cup skim milk (or if not diabetic, whole milk) |
2 teaspoons cornstarch |
1 teaspoon dijon mustard |
1 dash white pepper (or black) |
1 teaspoon grated parmesan cheese |
Directions:
1. Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
2. To make the sauce:.
3. In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
4. Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!
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