Asparagus Spears Simmered in Cream

This is a lovely asparagus recipe found in "From Julia Child's Kitchen", also known as Asperges Etuvees a la Creme. Note that this calls for fat asparagus -- reasonably fat asparagus is more flavorful and tender than the thinner asparagus. Who knew? I hope you enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 24  fresh fat peeled asparagus spears
• 2  tablespoons shallots or 2  tablespoons scallions, minced
• 3  tablespoons butter
•  salt, to taste
•  pepper, to taste
• 1  cup creme fraiche or 1  cup heavy cream
• 1  dash lemon juice, if needed
• 1  teaspoon fresh parsley, minced,to taste

Directions

1. Boil the asparagus spears until barely tender.
2. Mince the shallots (or scallions), and the parsley.
3. Leave the asparagus spears whole, or cut them into 3/4" lengths, depending on your menu.
4. Choose a frying pan that will hold the asparagus easily.
5. Cook the shallots or scallions in butter for 2 minutes without browning.
6. Add the asparagus, salt and pepper lightly, and toss (or turn) in the butter and seasoning.
7. Add the cream and simmer slowly, basting the asparagus frequently, until the cream has reduced and thickened-- about 8 to 10 minutes.
8. Taste carefully for seasoning, adding drops of lemon juice if and as you think they are necessary.
9. (If done in advance, simmer only a few minutes with the cream and finish just before serving).
10. Fold the minced parsley into the sauce, baste the asparagus to enrobe it, and turn out onto a hot platter.
11. Enjoy!