Thursday, October 9, 2008

creamed asparagus

This goes great as a side to salmon cakes.  Makes 1/2 lb. asparagus, 1 cup sauce, in about 20 minutes.

1/2 lb. asparagus, trimmed, cut into 1-2" pieces
2 T. unsalted butter
2 T. all-purpose flour
1 c. whole milk
1/2 c. chicken broth
2 T. chopped fresh dill
fresh lemon juice, minced lemon zest, salt and white pepper to taste

Blanch asparagus in boiling water until crisp-tender, 3-4 minutes.  Transfer to a bowl of ice water to stop the cooking.
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.  Add milk and broth, increase heat to high, and bring to a boil, whisking constantly until sauce thickens.
Off heat, add dill, lemon juice, and zest; season with salt and pepper.
Stir in asparagus just before serving.

Per 1/2 cup: 114 calories; 61% calories from fat; 8g total fat; 8g carb.; 43mg sodium; 1g fiber; 4g protein

(from Cuisine At Home, Issue No. 62, April 2007)

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