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Asparagus In Ambush

Western.Chefs's picture
  Lean bacon strip 2 , diced
  Asparagus spears 1 Pound, trimmed
  Butter margarine 1 Tablespoon
  All purpose flour 3 Tablespoon
  Low fat milk 1 Cup (16 tbs)
  Black pepper salt 1⁄4 Teaspoon
  Red cayenne pepper 1⁄8 Teaspoon
  Heavy cream 1 Tablespoon
  English muffins 4 , toasted
  Parsley 2 Tablespoon, minced

1. In a 10-inch nonstick skillet, cook the bacon over moderate heat for 5 minutes or until crisp; transfer to paper towels to drain.
2. Meanwhile, half-fill a medium-size saucepan with cold water and bring to a boil over high heat. Add the asparagus, lower the heat, and simmer for 3 minutes or until just crisp-tender. Drain, rinse with cold water, and drain again.
3. In the same saucepan, melt the butter over moderately high heat. Whisk in the flour and cook until bubbly. Whisk in the milk and bring to a boil. Lower the heat; cook, stirring constantly, for 3 minutes or until thickened.
4. Stir in the asparagus with the seasonings and cream; cook for 2 minutes or until heated through. Ladle over the muffin halves; sprinkle with the bacon and parsley.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Cook Time: 
15 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 276 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 12.8 mg4.3%

Sodium 612.5 mg25.5%

Total Carbohydrates 44 g14.8%

Dietary Fiber 4.2 g16.8%

Sugars 5.2 g

Protein 11 g22.7%

Vitamin A 28.5% Vitamin C 21.4%

Calcium 23.8% Iron 22.3%

*Based on a 2000 Calorie diet

Asparagus In Ambush Recipe