Asparagus With Creamy Mustard Sauce and Buttered Almonds |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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I got this recipe out of the new Deen Brothers Good Cooking Magazine and I just loved it...I used Brownwood Farms Kream Mustard instead of Spicy Bron Mustard....it was wonderful.. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup slivered almonds |
1/2 cup heavy whipping cream |
2 tablespoons spicy brown mustard |
brownwood farms kream mustard |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
2 lbs fresh asparagus, trimmed |
Directions:
1. In a small skillet, melt butter over medium heat. Add almonds, and cook, stirring frequently, for 5 minutes or until fragrant and golden brown. Set Aside.
2. In a small bowl, combine cream, mustard, lemon juice, and salt; set sauce aside.
3. In a dutch oven, bring 2 quarts water to a boil over medium-high heat. Add asparagus; return to a boil, and cook for 3 minutes or until desired tenderness. Drain well. Place asparagus on a serving plate, and top with cream sauce and buttered almonds.
4. Enjoy!
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