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.
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