Recipe Asparagus wtih Light Lemon Sauce

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  • Asparagus wtih Light Lemon Sauce
  • 4Servings
  • Preparation
  • Cook
  • Total
  • 60 kCal
    Per serving
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  • Difficulty : 1
  • See the original French version


Congratulations ! This is the good season to make this recipe!

Ingredients

Cookware

  • 1 vegetable peeler
  • 1 bowl
  • 1 juice press


Preparation

  1. To get the best flavor, do not prepare the asparagus [/ link] too far in advance: use a vegetable peeler to peel the asparagus, starting at the tip (but leaving the tip intact). Remove the tough ends and carefully wash the asparagus.
  2. Cook the asparagus in a large pot of salted boiling water for 15 to 20 minutes, but keep an eye on them as your asparagus should remain firm.
  3. Drain the asparagus immediately after cooking.
  4. For the sauce: mix the cream together with the mustard. Add the lemon juice. Season with salt, pepper and chopped parsley.

Final Thoughts...

  • You can also steam the asparagus

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La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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