|
|
|
1/4 c. good dry white wine 1/2 c. heavy cream 1 tsp. Dijon mustard 3 Tbsp. butter 1 1/2 lbs. fresh asparagus In a medium skillet, boil wine, heavy cream, and mustard until reduced by half, stirring constantly. Stir in butter until melted. Keep over low heat while you steam the asparagus till tender-crisp. Arrange asparagus and pour sauce over top. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |