Served as side dish. Vegetarian dish. Speciality: Low Sodium, Reduced Carbs, Low Protein diet.

French

24 fresh fat peeled Asparagus Spears

2 Tablespoons Shallots or Scallions, minced

3 Tablespoons Butter

Salt, to taste

Pepper, to taste

1 cup Creme fraiche or Heavy Cream

1 dash Lemon Juice, if needed

1 teaspoon fresh Parsley, minced,to taste

Boil the asparagus spears until barely tender. Mince the shallots (or scallions), and the parsley. Leave the asparagus spears whole, or cut them into 3/4" lengths, depending on your menu. Choose a frying pan that will hold the asparagus easily. Cook the shallots or scallions in butter for 2 minutes without browning. Add the asparagus, salt and pepper lightly, and toss (or turn) in the butter and seasoning. Add the cream and simmer slowly, basting the asparagus frequently, until the cream has reduced and thickened-- about 8 to 10 minutes. Taste carefully for seasoning, adding drops of lemon juice if and as you think they are necessary. (If done in advance, simmer only a few minutes with the cream and finish just before serving). Fold the minced parsley into the sauce, baste the asparagus to enrobe it, and turn out onto a hot platter.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4

You may also be interested in ...