Asparagus With Lemon Cream Sauce Recipe

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Servings: 1


Cost per recipe $1.28 view details


  1. Snap the tough ends off each asparagus spear. Bring 2 c. of water and 1 teaspoon salt to a boil and blanch the spears till crisp tender. Meanwhile, combine cream, butter, mint and 1 teaspoon of salt and slowly bring to a boil for 5 min, reduce heat. Add in egg yolk, lemon juice and nutmeg and stir constantly. Don't allow to boil. Drain water from asparagus and place on a platter, pour sauce over the asparagus and serve.
  2. Chefs Notes: Use fat-free Half and Half in place of the cream and your favorite egg substitute.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 541g
Calories 314  
Calories from Fat 307 98%
Total Fat 34.96g 44%
Saturated Fat 22.17g 89%
Trans Fat 0.0g  
Cholesterol 92mg 31%
Sodium 4916mg 205%
Potassium 35mg 1%
Total Carbs 1.58g 0%
Dietary Fiber 0.4g 1%
Sugars 0.58g 0%
Protein 0.52g 1%


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