Asparagus With Cream Sauce
A dish of crisp-tender asparagus coated in a rich, creamy sauce flavored with lemon, Dijon, and a hint of chicken broth.
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Instructions
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Start boiling water. Trim the tough ends from asparagus.
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Cook asparagus in boiling water for 2-3 minutes until crisp-tender, then drain and keep warm in a serving dish.
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Melt butter in a small saucepan, then stir in flour until smooth.
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Gradually whisk in chicken broth and half-and-half; add ham if desired. Cook, stirring constantly, until the sauce thickens and bubbles for one minute.
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Whisk in mustard, lemon juice, and pepper.
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Optionally arrange hard-boiled egg slices over the asparagus.
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Spoon the prepared sauce over the asparagus and serve immediately.