Prep 10 mins
Cook 15 mins
Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make The End of All Things Vegetable Broth!
- 3⁄4 lb asparagus spear (or one 10 oz. package frozen spears)
- 1⁄2-3⁄4 cup skim milk (or if not diabetic, whole milk)
- 2 teaspoons cornstarch
- 1 teaspoon Dijon mustard
- 1 dash white pepper (or black)
- 1 teaspoon grated parmesan cheese
- Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
- To make the sauce:.
- In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
- Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!
I steamed the asparagus. And then made the sauce. It was done in just a few minutes. Very good but next time I'll add more dijon mustard. Thanks Sharon :) Made for Holiday tag game
This is one great sauce! I loved it! We all loved it! I didn't change anything, this is perfect the way it is. The white pepper gives this sauce the littlest kick, (you can hardly tell) but enough to really set this apart from other sauces. I only added the pimentos for the coloring in the photo, but it was nice touch too. Thanks for posting!
A lovely light sauce to flavor your veggies. I had quite a bit extra an also served it with steamed broccoli the following day. For myself, I used a bit less cornstarch to create a thinner sauce as well as a fairly sharp Dijon mustard. Thanks Sharon123.