Sunday, April 12, 2009

Asparagus with Lemon Sauce

Fresh asparagus is one of my favorite springtime treats, and this quick recipe makes a nice Easter side dish. This recipe makes 3 to 4 servings.

1 bunch (3/4 lb to 1 lb) fresh asparagus (slender spears are the best)
1 Tbs butter
2 tsp flour
Dash each of salt & pepper
1/2 cup milk (you can use low-fat or whole)
1/4 to 1/2 tsp finely shredded lemon peel (amount depends on your preference for lemon flavor)
1 tsp fresh snipped chives

Wash the asparagus and break off any woody ends. Place the asparagus in an 8x8x2 microwave-safe baking dish, add 2 Tbs water, and cover the dish with clear plastic wrap leaving a corner open for venting. Microwave on high (100% power) for 4 to 6 minutes (until the asparagus is crisp-tender), turning once (or use a microwave turntable). Set aside.

In a 2-cup microwave-safe glass measuring cup, melt the butter in the microwave (about 30 to 40 seconds on high - watch carefully against splatter). Stir in the flour, salt & pepper, and milk. Cook on high, uncovered, for 2 to 3 minutes or until thick & bubbly, stirring after every minute (the sauce may cook more quickly and you may need to stir more frequently if using a high-wattage microwave). Remove from the microwave and stir in the lemon peel and chives.

Drain the asparagus and place on a microwave-safe serving platter. Drizzle the sauce over the asparagus, then cook on high, uncovered for 30 to 60 seconds or until heated through.

Zestfully yours,

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