Asparagus with a Lemon Cream Sauce

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We just Love asparagus and I make it so many different ways, it is so versatile and delicious! This recipe is very easy and flavorful. 16 ounces (thin) Asparagus, trim ends (2″) blanch in salted boiling water for 3 minutes, transfer to a saucepan, add 2 tablespoons sweet cream butter, one fresh lemon (juice and zest) divided use on zest, 1/4 scant cup light cream, 2 tablespoon sour cream, 1/2 teaspoon corn starch, 1/2 teaspoon black pepper ( add light cream, sour cream, corn starch in a jar and shake well to combine)-empty into another saucepan add one tablespoon lemon juice concentrate (from a bottle) black pepper, stir, cover and simmer 3-4 minutes.

Plate asparagus, spoon on Lemon Cream Sauce and some lemon zest-Delicious.

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.


3 thoughts on “Asparagus with a Lemon Cream Sauce

  1. We love asparagus here too! I have a container of plain Greek no-fat yogurt, I bet that would make a good substitute for the light sour cream. Along with my Pecorino scalloped potatoes, this, and the ham, I do believe I have Easter dinner planned out! xoxoxo ccc!

    Liked by 1 person

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