Asparagus Wtth Dijon Sauce Recipe
Ingredients
| 3/4 pound asparagus spears or one 10-ounce package frozen asparagus spears | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| 1 teaspoon Dijon-style mustard | ||
| Pepper white | 1 Dash | |
| Parmesan cheese | 1 Teaspoon, grated | |
Directions
Snap off and discard the woody bases of the fresh asparagus.
If desired, scrape off scales on stalks.
Cook fresh asparagus, covered, in a small amount of boiling water for 8 to 10 minutes or till crisp-tender.
Drain asparagus; transfer to a serving platter.
Keep warm.
For sauce, in a small saucepan stir together milk and cornstarch.
Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in mustard and white pepper.
Spoon sauce atop asparagus.
Sprinkle with Parmesan cheese.
If desired, scrape off scales on stalks.
Cook fresh asparagus, covered, in a small amount of boiling water for 8 to 10 minutes or till crisp-tender.
Drain asparagus; transfer to a serving platter.
Keep warm.
For sauce, in a small saucepan stir together milk and cornstarch.
Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in mustard and white pepper.
Spoon sauce atop asparagus.
Sprinkle with Parmesan cheese.
Chef
