Friday, January 2, 2015

Foodie Friday- Spring asparagus with cream sauce

Spring Asparagus with Cream Sauce
3 Tbsp butter
1 rounded Tbsp all purpose flour
1 cup milk
2 large eggs, beaten
1 Tbsp lemon juice
1 Tbsp sugar
1 tsp grated lemon zest 
1/4 tsp dijon mustard 
1/4 tsp ground nutmeg
1/8 tsp ground white pepper
2 tsp minced parsley

2 pounds asparagus 

Instructions: Make the sauce in a small saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth paste. Gradually add the milk, whisking constantly until creamy. Turn off the heat, then add the egg yolks, lemon juice, sugar, lemon zest, mustard, nutmeg and pepper and whisk until well blended. Turn the heat to medium and cook, stirring constantly, until the mixture is thickened, about 5 minutes; but do not allow it to boil. Stir in the herbs, turn the heat to low and keep warm until the asparagus is cooked. Mean while, prepare the asparagus: snap the tough stem ends off the asparagus and steam until tender but firm, about 7 to 10 minutes. Drain well and place on a heated platter. Pour the sauce over the asparagus. 
Backus-Page House Museum

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