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Asparagus with Cream Sauce 4HB Recipe


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     Asparagus with Cream Sauce 4HB

Category   Salads - Soups - Sidedishes
Sub Category   Low-carb

1 pounds fresh asparagus spears
1/2 tablespoon butter
1/4 cup chicken broth
1/4 cup half and half
1 tablespoons Dijon mustard
1/2 teaspoon lemon juice
1/4 teaspoon pepper

Snap off tough ends of asparagus. Cook asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain. Arrange asparagus spears in serving dish and keep warm. Melt butter in a small saucepan over low heat. Gradually stir in chicken broth and half-and-half. Cook, stirring constantly, until thickened and bubbly, about 1 minute. Whisk in mustard, lemon juice, and pepper. Spoon sauce over asparagus. Serve immediately.

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