Tuesday, February 24, 2015

Creamy Asparagus

  • 2 pounds thin asparagus
  • 1/2 cup of cream
  • salt and pepper
  • 2 tbsp. butter
  • 2 tbsp almond flour
  • ¾ c. Parmesan cheese, grated and divided
  • ½ c. marble cheese, shredded

Snap the woody ends off the asparagus and set both stalks and ends aside.Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish.

Melt butter in empty skillet over medium heat. Add  almond flour and cook, stirring constantly until golden, about 1 minute. Add cream and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Whisk in ½ cup Parmesan until smooth. Season with salt and pepper.

Drizzle sauce over center of asparagus and top with remaining Parmesan and marble cheese. Broil until cheese is golden and asparagus is tender. Serve immediately. Enjoy!

1 comment: