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Asparagus With Creamy Dijon Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.8881
Energy (kCal)45.3992
Carbohydrates (g)5.5344
Total fats (g)0.1922
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. To make the sauce: | 3. 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. | 4. Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus spear 3/4 18.9125 0.0 4.2075 0.1062
    milk 1/2 - 3/4 cup skim 0.0 0.0 0.0 0.0
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    dijon mustard 1 teaspoon 18.9125 0.0 4.2075 0.1062
    white pepper 1 dash - - - -
    parmesan cheese 1 teaspoon grated 6.1667 0.6667 0.6667 0.0833

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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