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Cream, chicken broth, and sherry combine to coat sauteed asparagus in a rich, flavorful sauce that's begging to be soaked up with garlic toast.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large skillet heat 1 Tbsp. oil and butter over medium heat. Add shallot; cook and stir 1 minute or until tender. Add asparagus; cook 3 minutes more.

  • Stir in flour. Add cream, broth, thyme, salt and black pepper. Cook and stir until bubbly. Reduce heat to low. Simmer, uncovered, 10 minutes or until thickened. Stir in sherry and marjoram; remove from heat. Drizzle with remaining oil. Sprinkle with paprika and marjoram; top with Garlic Croutons.

Garlic Bread Croutons:

Preheat broiler. Mix together 2 Tbsp. unsalted butter, softened, and 1 large clove garlic, minced. Spread butter mixture over cut side of half of a horizontally sliced 1-lb. loaf ciabatta bread. Place on a baking sheet. Broil 4 inches from the heat for 3 to 4 minutes or until toasted. Sprinkle with 1/8 tsp. each kosher salt and smoked paprika. Transfer to a cutting board and cut into 6 to 8 pieces.

Nutrition Facts

434 calories; 26 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 64 mg cholesterol; 604 mg sodium. 223 mg potassium; 42 g carbohydrates; 3 g fiber; 4 g sugar; 10 g protein; 1 g trans fatty acid; 1247 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 37 mcg folate; 0 mcg vitamin b12; 84 mg calcium; 4 mg iron;


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