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Asparagus With Lemon Mint Sauce

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Ingredients
  Asparagus/Two 10-ounce packages frozen asparagus spears 2 Pound
  Light cream 2⁄3 Cup (10.67 tbs)
  Butter 2 Tablespoon
  Dried mint 1⁄4 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Slightly beaten egg yolk 1
  Lemon juice 1 Tablespoon
Directions

Wash fresh asparagus; cut off and discard woody base of stalks.
Cook asparagus in small amount boiling water with 1/2 teaspoon salt.
Cook, covered, till tender, 10 to 15 minutes.
Drain.
Meanwhile, in small saucepan combine the cream, butter, dried mint, and 1/4 teaspoon salt.
Heat and stir till butter melts and mixture is hot.
Stir a moderate amount of the hot mixture into the egg yolk.
Return to saucepan; cook and stir till thickened, 1 1/2 to 2 minutes more.
Remove from heat, stir in lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Asparagus

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 919 Calories from Fat 694

% Daily Value*

Total Fat 79 g121.4%

Saturated Fat 48.2 g240.8%

Trans Fat 0 g

Cholesterol 427.2 mg142.4%

Sodium 572 mg23.8%

Total Carbohydrates 43 g14.4%

Dietary Fiber 19.5 g77.9%

Sugars 17.7 g

Protein 26 g52.7%

Vitamin A 191.6% Vitamin C 97.8%

Calcium 37.5% Iron 116.6%

*Based on a 2000 Calorie diet

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Asparagus With Lemon Mint Sauce Recipe