Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Asparagus, Mustard Cream Sauce LCL-5.2/s(4)

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1/4 cup wine, white, dry
1/2 cup cream, heavy
1 teaspoon Dijon mustard, Grey Poupon
3 tablespoon butter
1 1/2 pound asparagus, fresh

In a medium skillet, boil wine, heavy cream, and mustard till reduced by half, stirring constantly. Stir in butter until melted; keep over low heat while you steam the asparagus till tender-crisp.* Arrange asparagus and pour sauce over. Serve immediately.

Serves 4 - 3 carbs per serving. (Nope, 5.2)

* If you prefer a softer asparagus spear, steam till desired tenderness.

NYC Nutrition Analysis (per serving or yield unit): water=159.1 g; calories=465.4; protein=4.09 g; total fat=45.8 g; carbohydrate=13.66 g; dietary fiber=8.5 g; ash=2.16 g; calcium=42.03 mg; phosphorus=93.06 mg; iron=1.81 mg; sodium=147 mg; potassium=1057 mg; magnesium=70.2 mg; zinc=0.8 mg; copper=0.45 mg; manganese=0.46 mg; vitamin A=1808 IU; vitamin E=2.64 mg ATE; thiamin=0.19 mg; riboflavin=0.24 mg; niacin=3.29 mg; pantothenic acid=1.74 mg; vitamin B6=0.49 mg; folate=106.8 ug; vitamin B12=0.07 ug; vitamin C=13.61 mg; saturated fat=16.43 g; monounsaturated fat=22.04 g; polyunsaturated fat=4.06 g; cholesterol=64.44 mg; alcohol=1.43 g; selenium=0.97 ug; refuse=19.45%; %cal as carb:prot:fat=11:3:85; WW Pts=11.42; (complete analysis)

Contributor: http://www.lowcarbluxury.com
Yield: 4 servings

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