Guest guest Posted March 18, 2002 Report Share Posted March 18, 2002 * Exported from MasterCook * Asparagus Dijon Recipe By : The Cooking Cardiologist, by Richard Collins, page 159 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus -- cooked 1/2 cup skim milk 1 teaspoon Dijon mustard 1 tablespoon flour 1/4 cup fat-free sour cream 1 teaspoon balsamic vinegar salt and pepper -- to taste Serving Size: 4 Combine the milk, mustard and flour in a small saucepan and blend well. Cook over medium heat, stirring, 3 to 5 minutes or until mixture thickens and is bubbly. Stir in the sour cream, vinegar, salt and pepper. Heat through, and spoon the warm sauce over cooked asparagus. Nutritional analysis: Calories 54, Fat 0, Cholesterol 0, Carbohydrate 8, Protein 4, Sodium 115. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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