Creamy Asparagus Delight with Lemon Butter Sauce

Fresh Asparagus With Cream Sauce

Recipe Overview

• Title: Fresh Asparagus With Cream Sauce
• Total Time: 35 minutes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Servings: 4
• Calories: 304.5 per serving
• Category: Sauces
• Keywords: Vegetable, < 60 Mins, Stove Top

Description

This recipe for Fresh Asparagus With Cream Sauce combines the vibrant, crisp flavor of fresh asparagus with a rich, velvety cream sauce. It’s a delightful side dish that pairs perfectly with a variety of main courses, from grilled meats to baked fish, or can be enjoyed as a light vegetarian main course. The cream sauce, enriched with milk, half-and-half cream, and finely chopped hard-boiled eggs, adds a decadent touch, while a hint of fresh lemon juice brightens the dish.

Ingredients

• 2 bunches of fresh asparagus (approximately 1 pound each)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 cup milk
• 3/4 cup half-and-half cream
• 2 hard-boiled eggs, finely chopped (reserve 1 teaspoon for garnish)
• 2 teaspoons fresh lemon juice
• Salt and black pepper to taste

Nutritional Information (Per Serving)

• Calories: 304.5 kcal
• Fat: 21.4 g
  • Saturated Fat: 12.5 g
• Cholesterol: 159.7 mg
• Sodium: 158.5 mg
• Carbohydrates: 19.8 g
  • Fiber: 5 g
  • Sugar: 4.8 g
• Protein: 11.9 g

Instructions

1. Cook Asparagus:

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   • Rinse the asparagus under cold water to remove any grit or dirt.
   • Trim the woody ends off the asparagus by snapping them; the asparagus will naturally break at the point where the tender part begins.
   • Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-4 minutes, depending on the thickness of the spears, until they are bright green and tender-crisp.
   • Drain the asparagus and immediately plunge them into a bowl of ice water to stop the cooking process and set the color. Once cooled, drain again and pat dry with a kitchen towel. Keep warm.

2. Prepare Cream Sauce:

   • In the top part of a double boiler over simmering water, melt the butter. If you do not have a double boiler, use a heatproof bowl placed over a pot of simmering water, ensuring the bowl doesn’t touch the water.
   • Once the butter has melted, add the flour and whisk continuously with a wooden spoon to form a smooth roux. Cook for 2-3 minutes, or until the mixture is golden and starts to bubble.
   • Gradually add the milk and half-and-half cream, stirring constantly to prevent lumps from forming. Continue cooking over low heat until the sauce is smooth and thickened, about 10 minutes.
   • Season the sauce with salt and black pepper to taste.
   • Stir in the finely chopped hard-boiled eggs, reserving 1 teaspoon for garnish.

3. Assemble the Dish:

   • Place the cooked asparagus spears in a serving dish.
   • Drizzle the fresh lemon juice over the asparagus, tossing gently to coat.
   • Pour the cream sauce into a gravy boat or serving bowl.
   • Sprinkle the reserved finely chopped hard-boiled egg over the cream sauce as a garnish.
   • Serve the asparagus warm with the cream sauce on the side or drizzled on top.

Tips and Variations

• Asparagus Selection: Choose asparagus with firm, bright green stalks and tight tips. Thicker stalks are ideal for this dish, as they hold up better when cooked.
• Make it Ahead: You can prepare the cream sauce a day in advance and refrigerate it. Reheat gently over low heat, stirring occasionally, and thin with a bit of milk if necessary.
• Add-On Options: For a touch of decadence, consider adding 1-2 tablespoons of grated Parmesan cheese to the sauce after it has thickened.
• Herbs and Spices: A pinch of freshly grated nutmeg or a few dashes of white pepper can add a subtle complexity to the cream sauce. Freshly chopped chives or parsley can also be used as garnish for added color and flavor.
• Lemon Alternative: If you prefer, you can use a splash of white wine vinegar in place of the lemon juice for a different but equally delightful acidity.

Serving Suggestions

• Main Course Pairings: This creamy asparagus dish complements a variety of proteins. Serve it alongside roasted chicken, pan-seared fish, or a perfectly grilled steak for a balanced meal.
• Vegetarian Option: For a vegetarian meal, serve the asparagus with a hearty grain like quinoa or a warm lentil salad, providing a satisfying and complete meal.
• Wine Pairing: A crisp white wine, such as Sauvignon Blanc or a lightly oaked Chardonnay, pairs wonderfully with the fresh flavors of the asparagus and the rich cream sauce.

Historical and Culinary Insights

Asparagus, a member of the lily family, has been cultivated for over 2,000 years and was highly prized by ancient civilizations, including the Egyptians, Greeks, and Romans, for its distinct flavor and medicinal properties. It made its way into the culinary traditions of Europe and eventually across the globe.

The classic preparation of asparagus with a cream-based sauce has roots in French cuisine, where it is often served as part of a sophisticated meal. Cream sauces, particularly béchamel (a white sauce made from butter, flour, and milk), are a cornerstone of French cooking, known for their ability to transform simple ingredients into luxurious dishes. In this recipe, the addition of hard-boiled eggs to the sauce adds texture and richness, while the lemon juice provides a fresh, tangy contrast that enhances the asparagus’s natural flavors.

Troubleshooting Common Issues

• Sauce Too Thick: If your cream sauce turns out too thick, simply whisk in additional milk, a little at a time, until the desired consistency is reached. Make sure to adjust the seasoning if necessary.
• Sauce Too Thin: If the sauce is too thin, continue to cook it over low heat until it reduces to the desired consistency. Alternatively, you can create a slurry with a teaspoon of cornstarch mixed with a tablespoon of cold milk, then stir this into the sauce to thicken it.
• Lumpy Sauce: Lumps in the sauce usually result from improper incorporation of the milk into the roux. To fix this, you can pass the sauce through a fine-mesh sieve or blend it with an immersion blender until smooth.

Fun Fact

Did you know that asparagus can be found in a variety of colors? While green asparagus is the most common, you can also find white asparagus, which is grown underground to prevent photosynthesis, and purple asparagus, which has a sweeter flavor due to its higher sugar content.

Recipe Expansion

This Fresh Asparagus With Cream Sauce recipe is versatile and can be adapted to include various ingredients for added flavor and texture:

• Prosciutto-Wrapped Asparagus: Wrap each asparagus spear with a thin slice of prosciutto before cooking. The prosciutto adds a savory, salty flavor that pairs beautifully with the creamy sauce.
• Asparagus Gratin: Arrange the cooked asparagus in a baking dish, pour the cream sauce over the top, sprinkle with breadcrumbs and grated Parmesan, and broil until golden and bubbly.
• Herbed Cream Sauce: Add fresh or dried herbs such as dill, tarragon, or thyme to the cream sauce for a herby twist.

This delightful Fresh Asparagus With Cream Sauce offers a balance of flavors and textures that elevate a simple vegetable into an elegant dish suitable for any occasion. Enjoy this culinary delight as a sumptuous side or a light, luxurious main course that showcases the freshness and versatility of asparagus.

By following this recipe, you can create a delicious and visually appealing dish that highlights the tender crunch of fresh asparagus complemented by a smooth and savory cream sauce. Whether you’re hosting a formal dinner or preparing a simple weeknight meal, this dish promises to impress with its classic flavors and elegant presentation.