Asparagus with Cream Sauce

Asparagus With Cream sauce and ham
Diana Rattray
    20 min
Ratings

Fresh asparagus is lightly sauced with a tasty, creamy sauce. The sauce is seasoned with a little lemon juice and Dijon mustard. 

You can keep it simple  or you can add some ham to the sauce. I like to add sliced hard-boiled eggs as well.

See Also
Simple Roasted Asparagus in 10 Minutes

What You'll Need

  • 2 pounds fresh asparagus spears
  • 1 tablespoon butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup half and half
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon pepper
  • 1/2 cup cooked diced ham, optional
  • hard-cooked eggs, optional

How to Make It

  1. Snap off tough ends of asparagus. Cook asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain. Arrange asparagus spears in serving dish and keep warm. 
  2. Melt butter in a small saucepan over low heat; add flour, stirring until smooth. Gradually stir in chicken broth and half-and-half. Add the ham, if using. Cook, stirring constantly, until thickened and bubbly, about 1 minute. Whisk in mustard, lemon juice, and pepper. 
  3. If desired, arrange slices of hard cooked eggs over the asparagus. Spoon the sauce over asparagus. Serve immediately.

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