Best Asparagus Cream Sauce Recipes

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ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE



Roasted Asparagus with Parmesan Cream Sauce image

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
  • Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
  • Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
  • Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
  • Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 13

2 cups water
2 pounds fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
1 teaspoon dill weed
1 cup sour cream

Steps:

  • In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

SALMON PENNE WITH BASIL PESTO CREAM SAUCE, ARTICHOKES, AND ASPARAGUS



Salmon Penne With Basil Pesto Cream Sauce, Artichokes, and Asparagus image

I first ate this dish at McCormick & Schmick's Restaurant in Atlanta, Georgia. Once I tasted it, I had to go home and duplicate it. This is approximate to the original dish, if not better!

Provided by By The Lake

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb salmon fillet
1/4 cup butter, melted
1/4 cup lemon juice
1/4 teaspoon garlic powder
sea salt
fresh ground black pepper
1 lb penne pasta
1/2 cup butter
1 (8 ounce) package cream cheese
1/2 cup parmesan cheese
1 cup half-and-half
1/4 teaspoon garlic salt
2 -3 tablespoons pesto sauce
1 (10 1/2 ounce) can artichoke hearts, quartered
1/2 lb asparagus

Steps:

  • Preheat oven to 350 degrees. Cut the salmon into 1 inch cubes and place in a buttered baking dish. Add the lemon juice to the melted butter and drizzle over the salmon. Season the salmon with garlic powder, salt, and pepper. Bake for 15 minutes or until the salmon flakes easily with a fork. Do not let the salmon overcook. Remove immediately from the oven and keep warm.
  • While the salmon is cooking, add the pasta to a large pot of salted boiling water. Cook until al dente, about 8 to 10 minutes. Cut the asparagus into 1 inch pieces. Add the asparagus to the boiling water during the last three to five minutes of cooking. Drain and put in a large serving bowl.
  • While the salmon and pasta are cooking, combine the butter, cream cheese, parmesan cheese, and half-and-half in a saucepan. Season with garlic salt. Bring to a simmer over medium heat. Cook, stirring constantly, until slightly thickened. Remove from the heat. Add the pesto at this point. Go light with the pesto to ensure the sauce is lightly flavored.
  • Mix the artichoke hearts with the asparagus and penne pasta and pour the sauce over the pasta mixture. Mix lightly to coat everything. Add the salmon cubes to the top of the pasta. If desired, serve with extra parmesan cheese and freshly cracked black pepper.

Nutrition Facts : Calories 1239.9, Fat 72.3, SaturatedFat 40.7, Cholesterol 239.7, Sodium 843.8, Carbohydrate 108.4, Fiber 20.2, Sugar 3.9, Protein 45.8

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS



Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings (with leftovers)

Number Of Ingredients 11

1 tablespoon salted butter, plus 1 stick slightly softened
1 shallot, minced
1 cup heavy cream
1/4 pound gorgonzola cheese, crumbled
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons olive oil
1 tablespoon sugar
1/4 cup paprika
1/4 teaspoon onion powder
2 pounds large asparagus, trimmed

Steps:

  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
  • Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
  • Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
  • Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
  • Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.

WHITE ASPARAGUS WITH CASHEW CREAM SAUCE



White Asparagus With Cashew Cream Sauce image

Provided by Elaine Sciolino

Categories     sauces and gravies, side dish

Time 40m

Yield 4 first-course servings

Number Of Ingredients 7

8 large white asparagus
2 tablespoons chives, cut in 3/4-inch lengths
2 teaspoons extra-virgin olive oil
Salt and ground white pepper
1 tablespoon butter
1 cup salted cashews
1/3 cup milk

Steps:

  • Heat oven to 400 degrees. Trim the dry ends off the asparagus. If necessary, peel the fibrous exterior of the bottom half of each spear. Cut the top 3 1/2 inches of each stalk and set aside. Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl. Add the chives, olive oil and salt and pepper to taste and set aside.
  • On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes. Meanwhile, make the cashew cream.
  • In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste. Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish. Add the milk to the pan, with 1/3 cup water. Bring to a boil and immediately turn off heat. Mix well; set aside.
  • When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil. On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 239 milligrams, Sugar 4 grams, TransFat 0 grams

SALMON AND ASPARAGUS WITH PENNE AND LIGHT CREAM SAUCE



Salmon and Asparagus with Penne and Light Cream Sauce image

This is a really good recipe if you like salmon and asparagus. Even if you are not an asparagus lover, the ingredients give the asparagus an amazing flavor. I have always loved my homemade alfredo sauce, but now I prefer this sauce to my alfredo.

Provided by twroush02

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 2

Number Of Ingredients 14

1 teaspoon olive oil
½ cup uncooked penne pasta, or as needed
¼ cup olive oil
¼ teaspoon white pepper
¼ teaspoon dried dill weed
¼ teaspoon salt
½ pound salmon fillet
1 pinch salt
½ cup cut fresh asparagus (1 inch pieces), or as needed
2 cloves garlic, minced, or to taste
2 slices fresh lemon
1 ½ cups heavy cream
¼ cup freshly grated Parmesan cheese, or to taste
1 pinch salt, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Pour in 1 teaspoon of olive oil. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat 1/4 cup of olive oil, the white pepper, dill, and 1/4 teaspoon of salt in a skillet over medium-low heat until the oil is shimmering. Gently lay the salmon fillet into the oil, and sprinkle with 1 pinch of salt. Arrange the cut asparagus and bits of minced garlic around the salmon in the skillet. Squeeze the lemon slices over the salmon and asparagus, and place the squeezed slices into the skillet. Cover and cook for 8 minutes. Flip the salmon, and cook until the salmon is no longer translucent in the center, about 8 more minutes.
  • Remove the salmon, asparagus, garlic, and lemon slices from the skillet to a warmed plate, leaving the juices in the skillet. Whisk in the cream and enough Parmesan cheese to thicken the sauce. Let the cheese melt, and season to taste with salt. To serve, divide the cooked penne pasta, salmon, and asparagus between two plates, with the pasta to the side of the salmon. Spoon the cream sauce over the pasta, and serve.

Nutrition Facts : Calories 1161.1 calories, Carbohydrate 22.5 g, Cholesterol 303.8 mg, Fat 105.4 g, Fiber 2.1 g, Protein 35.3 g, SaturatedFat 48.4 g, Sodium 561.7 mg, Sugar 1.5 g

PENNE WITH ASPARAGUS AND CREAM SAUCE



Penne With Asparagus and Cream Sauce image

A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.

Provided by merron-iru kami

Categories     Penne

Time 30m

Yield 8-16 serving(s)

Number Of Ingredients 13

1 lb dry penne pasta
1 1/2 lbs fresh asparagus
1 teaspoon olive oil
3 tablespoons butter
5 garlic cloves, minced
2 tablespoons whole wheat flour
1/4 cup white wine
4 tablespoons heavy cream
1 cup skim milk
2 teaspoons dried basil
4 ounces aged gouda cheese, shredded
salt and pepper
2 ounces walnuts, toasted and chopped (optional)

Steps:

  • Prepare pasta according to box directions.
  • While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
  • Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
  • Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
  • Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
  • Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
  • Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

ASPARAGUS WITH FONTINA AND CREAM SAUCE



Asparagus with Fontina and Cream Sauce image

Another great recipe for asparagus. The recipe was created for the Stockon CA. Asparagus Festival and comes from KCRA TV.

Provided by Barb G.

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs asparagus
salt
4 tablespoons unsalted butter
1/3 cup heavy cream
2 ounces italian Fontina cheese, diced
1/4 cup freshly grated parmesan cheese

Steps:

  • Clean and snap ends off of asparagus, Cook asparagus.
  • While asparagus is cooking, prepare the sauce.
  • Melt the butter in a medium-size skillet over medium heat.
  • Add the cream and fontina cheese.
  • Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
  • Season slightly with salt.
  • Drain the asparagus and pat dry with paper towels.
  • Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.

SEARED SCALLOPS AND ASPARAGUS WITH ASIAN CREAM SAUCE



Seared Scallops and Asparagus with Asian Cream Sauce image

Categories     Food Processor     Dairy     Shellfish     Vegetable     Sauté     Dinner     Lunch     Seafood     Scallop     Asparagus     Sake     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 10

3 1/2 teaspoons Szechuan peppercorns
3/4 cup sake
1/3 cup finely chopped shallots
1/3 cup finely chopped fresh ginger
3 tablespoons rice vinegar
1/2 cup whipping cream
12 asparagus spears, trimmed to 4-inch lengths
10 large sea scallops
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives

Steps:

  • Finely chop peppercorns in processor. Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes. Add cream; simmer until liquid coats spoon, about 6 minutes. Strain into another small saucepan.
  • Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. Refresh under cold water; drain. Sprinkle remaining chopped peppercorns over both sides of scallops. Season with salt.
  • Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes. Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds. Arrange scallops on plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish with asparagus. Sprinkle with chives.

ASPARAGUS WITH ORANGE-CREAM SAUCE AND CASHEWS



Asparagus with Orange-Cream Sauce and Cashews image

This is a delicious and unexpected take on asparagus, handed down to me by my Aunt, Anne. Creamy and flavorful, it's sure to be a hit at your next dinner!

Provided by allison125

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 25m

Yield 8

Number Of Ingredients 9

2 ½ pounds fresh asparagus
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream
salt to taste
ground white pepper to taste
1 large orange - peeled, sectioned, and cut into large pieces
½ cup chopped cashews
finely grated orange zest for garnish

Steps:

  • Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 2 to 4 minutes. Drain, and set aside.
  • Melt butter in a small saucepan over low heat. Stir in flour and cook for about 2 minutes, stirring constantly. Gradually whisk in cream and cook for about 5 minutes, stirring constantly, or until lightly thickened. Season to taste with salt and white pepper. Remove from heat, and stir in orange pieces.
  • Arrange asparagus on a serving platter, and season lightly with salt. Pour cream sauce over asparagus, and sprinkle with chopped cashews and orange zest. Serve immediately.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 14.9 g, Cholesterol 96.8 mg, Fat 32.1 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 18.2 g, Sodium 281.6 mg, Sugar 4.3 g

SEARED PORK TENDERLOIN WITH SAUTEED TOMATO AND ASPARAGUS CREAM SAUCE



Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 sticks unsalted butter
1 tablespoon mustard powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground black pepper
1 small pork tenderloin, cut into 1 1/2-inch slices
1 pint heirloom cherry tomatoes, mixed colors
1 bunch asparagus
2 medium cloves garlic
3/4 cup heavy whipping cream
1 tablespoon balsamic vinegar
1 small bunch fresh sage, minced

Steps:

  • Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.
  • Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.
  • Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.
  • Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.
  • Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!

TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE



Tortellini and Asparagus in Garlic Cream Sauce image

I had this dish at a restaurant and my husband insisted that I figure out how to make it, so here is my rendition. My husband says it tastes the same and it is his favorite dinner that I make. Hope you enjoy it as much as we do!

Provided by AHoff08

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

20 ounces cheese-filled tortellini
1 lb asparagus
1/2 lb crisped crumbled cooked bacon
1 cup julienned ham
1 tablespoon olive oil
1 tablespoon butter
1/2 white onion, minced
4 -5 garlic cloves
1 tablespoon flour
1 cup half-and-half
3/4 cup chicken broth
1 teaspoon dried parsley
salt and pepper

Steps:

  • Heat oil and melt butter over medium high heat.
  • Add the onion and garlic and cook until onions are translucent.
  • Add the flour to make a rue, cook for about 2 minutes.
  • Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
  • Cook tortellini according to package directions.
  • Cut asparagus into 2 inch pieces and steam.
  • Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.

ASPARAGUS WITH CREAM SAUCE



Asparagus With Cream Sauce image

Make and share this Asparagus With Cream Sauce recipe from Food.com.

Provided by Chef Buggsy Mate

Categories     Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs asparagus, fresh
1/2 cup onion, minced
4 tablespoons butter, separated
2 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup chicken broth
1/4 cup fresh parsley, minced
1 teaspoon dill weed
1 cup sour cream

Steps:

  • Snap asparagus of the woody ends.
  • In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
  • In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
  • Gradually stir in broth.
  • Add the parsley, and dill.
  • Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
  • Quickly warm asparagus then transfer to serving platter.
  • Top with dill cream sauce.

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

Provided by Edna Lewis

Categories     Milk/Cream     Side     Broil     Steam     Quick & Easy     Ham     Asparagus     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

1 pound asparagus, trimmed
1 tablespoon unsalted butter, softened
4 (1/2-inch-thick) slices good-quality white bread such as a pullman loaf, crusts discarded
1 cup heavy cream
1/4 cup finely chopped cooked sliced Virginia country ham
1/2 teaspoon finely chopped garlic

Steps:

  • Steam asparagus in a steamer rack over boiling water, covered, until crisp-tender, about 4 minutes. Transfer to a plate and keep warm, loosely covered with foil.
  • Put broiler pan (with unlined rack) in broiler and preheat broiler 5 minutes.
  • Generously butter bread slices on 1 side, then halve diagonally. Arrange bread, buttered sides up, on rack of hot broiler pan and broil 4 to 5 inches from heat until golden-brown in some spots and undersides are toasted, 2 to 3 minutes (watch carefully).
  • Briskly simmer cream, ham, garlic, and 1/8 teaspoon pepper in a 12-inch heavy skillet, stirring occasionally, until sauce has thickened and is reduced to about 3/4 cup, about 3 minutes. (If necessary, keep warm, covered.)
  • Arrange asparagus on toast, then stir sauce and spoon over asparagus.

FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS



Fusilli With Lemon Cream Sauce, Asparagus, and Peas image

From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

Provided by IngridH

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces fusilli
1/2 lb asparagus, sliced
1 cup peas (frozen work great, thaw before using)
1 tablespoon butter
1 garlic clove, minced
1 cup vegetable broth
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper (to taste)

Steps:

  • Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
  • Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
  • In a skillet, melt the butter over medium heat.
  • Add the garlic and cook for 1 minute.
  • Combine broth and cornstarch, add to pan and bring to a boil.
  • Cook, stirring, until broth starts to thicken, about 1 minute.
  • Remove from heat and add cream, juice, salt, and peppers.
  • Stir to combine.
  • Add pasta and vegetables to the sauce, tossing gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 358, Fat 11.3, SaturatedFat 6.6, Cholesterol 34.8, Sodium 336.5, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 11.5

CHICKEN ASPARAGUS PASTA WITH CREAM SAUCE



Chicken Asparagus Pasta with Cream Sauce image

This is a pasta dish with a decadent wine sauce that is sure to please even the pickiest of eaters! If you are not fond of asparagus, substitute with 1 cup mushrooms or just leave them out.

Provided by austen_gal

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 11

⅓ cup corn oil
4 skinless, boneless chicken breast halves, cubed
4 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
4 Roma tomatoes, chopped
1 teaspoon salt
ground black pepper to taste
1 (16 ounce) package fresh linguini pasta
1 pound fresh asparagus, sliced
½ cup freshly grated Parmesan cheese

Steps:

  • Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.
  • Pour wine in the same skillet and simmer, about 2 minutes.
  • Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes.
  • Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.
  • Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain.
  • Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 42 g, Cholesterol 125.6 mg, Fat 24 g, Fiber 4.6 g, Protein 25.4 g, SaturatedFat 9.4 g, Sodium 431.1 mg, Sugar 3.2 g

LOW CALORIE SHRIMP ASPARAGUS PENNE WITH RED PEPPER CREAM SAUCE



Low Calorie Shrimp Asparagus Penne With Red Pepper Cream Sauce image

This in addition to a salad makes for a great 500 calorie meal. We've found that it freezes incredibly well, and divides perfectly into 10 ounce portions.

Provided by Janda Potamus

Categories     Penne

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 (20 ounce) containers digiorno low-fat alfredo sauce
1/2 lb chopped asparagus
1 tablespoon italian seasoning
48 shrimp, peeled and deveined (50-61ct)
1 lb penne rigate
1 (8 ounce) can tomato sauce
1 red bell pepper
8 ounces fresh sliced mushrooms
1 tablespoon crushed red pepper flakes
1 tablespoon creole seasoning

Steps:

  • Preparing Penne:.
  • In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
  • Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
  • Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
  • Red Pepper and Tomato Cream Sauce:.
  • Dice red bell pepper and saute in a small skillet until it begins to soften.
  • Add fresh sliced mushrooms and saute for an additional 3 minutes.
  • Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
  • Season shrimp with creole seasoning and fry in a large skillet.
  • Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.

CHICKEN WITH ASPARAGUS IN WHITE WINE CREAM SAUCE



Chicken With Asparagus in White Wine Cream Sauce image

Make and share this Chicken With Asparagus in White Wine Cream Sauce recipe from Food.com.

Provided by Queen Dana

Categories     Chicken Breast

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 tablespoon butter or 1 tablespoon oil
1 boneless skinless chicken breast, cut into bite size pieces (small)
1/4 leek, chopped (or sliced)
salt and pepper
3/4 white wine
5 asparagus spears, cut short (about 3 inches)
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/3 cup cream
1/4 cup dubliner cheese, shredded (or whatever you have and like)

Steps:

  • Salt and pepper chicken. Melt butter in deep skillet and lightly brown chicken. Add wine,asparagus, oregano and sage.
  • Simmer chicken and asparagus on high untill done and wine is mostly gone. Add cream and cheese and simmer long enough for it to turn into a sauce of the consistency you desire.
  • Serve over pasta or veggies.

SHRIMP CREAM SAUCE WITH SHAVED ASPARAGUS



Shrimp Cream Sauce with Shaved Asparagus image

This decadent, restaurant-worthy cream sauce with shaved asparagus is perfect for lobster or spinach ravioli, other pasta, etc.

Provided by Colleen Renzullo

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

4 tablespoons unsalted butter
3 tablespoons olive oil
1 pound shrimp, cut into bite-sized pieces
salt and ground black pepper to taste
2 shallot, thinly sliced
3 cloves garlic, minced
1 cup dry white wine
1 bunch thick asparagus, shaved using a vegetable peeler
1 cup light cream
1 cup grated Parmesan-Reggiano cheese

Steps:

  • Melt butter and oil together in a pan over medium heat. Add shrimp and season with salt and pepper to taste. Cook and stir until mostly opaque, about 1 minute, then transfer shrimp to a bowl.
  • Add shallots and garlic to the pan and cook until tender, about 2 minutes. Add wine and cook until reduced by about 1/3, about 3 minutes more. Add shaved asparagus and season with salt and pepper to taste. Cook until slightly tender, about 2 minutes. Add cream and bring to a slow simmer, about 5 minutes. Add Parmesan-Reggiano cheese and return cooked shrimp to the pan. Cook until heated through, about 1 minute more.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 14 g, Cholesterol 260.3 mg, Fat 40.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 19.7 g, Sodium 577.3 mg, Sugar 3.8 g

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