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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

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Credit: Blaine Moats

Recipe Summary

hands-on:
25 mins
total:
35 mins
Servings:
6
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 26g; cholesterol 64mg; saturated fat 14g; carbohydrates 42g; mono fat 9g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 4g; protein 10g; vitamin a 1246.8IU; vitamin c 21.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 37.1mcg; vitamin b12 0.1mcg; sodium 604mg; potassium 223mg; calcium 84mg; iron 3.9mg.
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