member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Karen      

Recipe Categories:

    Asparagus with Creamy Mushroom Sauce


    Source of Recipe


    LowCarbRecipeBox

    List of Ingredients




    3 pounds (about 3 bunches) asparagus, bottoms trimmed
    1/2 pound mushrooms, very thinly sliced
    3 Tbsp. fresh lemon juice
    1/2 cup whipping cream
    2 Tbsp. Dijon mustard
    1/3 cup olive oil
    1 tsp. packed chopped fresh tarragon or 1/2 tsp. dried

    Recipe



    Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)

    Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.

    Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |